Sun-Dried Tomato & Chipotle Guacamole

I remember when I moved here to central New York from Texas over 20 years ago, and how upset I was when I wanted to recreate my mom's guacamole recipe only to discover there were no avocados to be found! My mom would send me care packages filled with avocados, fresh and dried chiles and hard-to-find spices. I know it's hard to believe, but thank goodness they are more abundant today. And the great thing about making guacamole, like making salsa, is that there are so many variations of ingredients that can be added. When I run out of chipotles in adobo, I like to use my dried chipotle flakes. I rehydrate them in a little lime juice and they add a great smokey flavor to this guacamole.

Ingredients:

1 tablespoon dried chipotle flakes
Juice of 1 lime
¼ cup sun dried tomatoes, finely chopped
2 shallots, minced
1 clove garlic, minced
¼ cup chopped cilantro
2 avocados, mashed or diced
½ teaspoon pepper
Salt to taste

Directions:

1. In a small bowl, combine the dried chipotle flakes and lime juice and set aside while you chop the remaining ingredients.

2. Add all of the ingredients to a large bowl as you chop them, leaving the avocado for last. Fold all of the ingredients together and add 1 teaspoon of salt, stir well to combine.

3. Cover the guacamole with plastic wrap and press wrap down into the bowl until it is directly touching the guacamole. This will prevent any browning.

4. Let sit for at least 30 minutes before serving, stir again and taste for salt.

Note: You could most certainly use chipotle in adobo for this recipe or even fresh serrano and jalapeño.

Other recipes by Sonia:

Mini Gorditas Stuffed with Chorizo and Cheese
Tilapia In a Green Chile Sauce With Coconut Lime Rice
Chile Relleno with Serrano Shrimp
Tequila Lime Shrimp
Steak Ranchero and Potato Tacos
Pumpkin Empanadas
Annatto-Citrus Marinated Chicken
Kickin' Sloppy Joe & Cheddar Pie
Chile Garlic Shrimp Kabobs
Avocado Fries
Chicken Enchilada Soup with Chayotes
Chocoflan / Pastel Imposible

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