Sometimes, the answer to that question shows up like magic in my email, like today’s post for smoky guacamole with fresh lime juice, and the chorizo and shrimp quesadillas it’s served with; which will be tomorrow’s post. The nice folks from Rachael Ray very kindly sent me both recipes one day last week, just as I was pondering dinner and putting a list together for the market. Thing is, both recipes are so good, I think they need to stand alone…
•1/2 lime, juiced
•2 chipotle peppers in adobo (from a can)
•2 tbsp sour cream
•Sea salt to taste
Note: I cut the original Rachael Ray recipe in half, because it claimed to make four servings and, well, there were just the two of us. As it happens, I think this made plenty for four good servings, but mebbe folk slather guacamole on stuff a lot heavier than we do. After tasting, I also doubled the chipotles in the reduced recipe from one to two, and we were most pleased with the adjustment.
Mash the avocado with the lime juice and (go ahead, start with one) chipotle, sliced.
Stir in the sour cream and season with the sea salt, then give it a taste.
Go ahead, add that extra sliced chipotle, you’ll be glad you did.
Practically perfect guacamole!
We loved this with the shrimp quesadillas, but this recipe is so simple, and so very tasty, that I find myself reaching for an avocado and those leftover chipotles in the back of the fridge when I am just setting out chips and crackers.