Chipotle Guacamole

Chipotle chilies add a jolt of heat to traditional guacamole. A dried and smoked jalapeño chili, chipotles are sold in cans or jars, packed in an oniony tomato mixture called adobo sauce. Serve this flavorful guacamole alongside our Smoked Tri-Tip (see related recipe at right).

Ingredients:

• 2 Tbs. finely minced white onion
• 1 Tbs. fresh lime juice
• 1 to 2 chipotle chilies in adobo, drained and minced
• 1/2 tsp. sea salt, plus more as needed
• 2 large avocados, preferably Haas
• 2 Tbs. finely minced fresh cilantro
• 1 Tbs. small fresh cilantro leaves (optional)
• 1 Tbs. finely chopped white onion (optional)

Directions:

Put the minced onion, lime juice, chipotle chilies and the 1/2 tsp. salt in a molcajete or small bowl, and smash with a pestle or fork to a coarse paste. Cut the avocados in half, remove the pits and scoop the flesh into the molcajete. Add the minced cilantro and mix and mash, leaving some lumps. Taste and adjust the seasonings with salt.

Sprinkle the guacamole with the cilantro leaves and/or chopped onion and serve immediately, if possible. To keep the guacamole at room temperature for up to 1 hour, cover with plastic wrap, pressing it directly onto the surface. To keep the guacamole for up to 3 hours, do not add the cilantro until just before serving, and cover and store in the refrigerator. Makes about 2 cups.

Great Guacamole

This recipe calls for preparing the guacamole in a molcajete, a mortar and pestle carved from volcanic rock. One of the world's oldest kitchen tools, it was used by the Aztecs in Mexico for grinding corn into flour.

Ingredients:

• 1 ripe tomato, finely chopped
• 2 Tbs. finely minced white onion
• 2 serrano chilies, finely chopped
• 1 Tbs. fresh lime juice
• 1/2 tsp. sea salt, plus more as needed
• 2 large avocados, preferably Haas
• 2 Tbs. finely minced fresh cilantro

• 1 Tbs. small fresh cilantro leaves (optional)
• 1 Tbs. finely chopped white onion (optional)
• 1 Tbs. finely chopped ripe tomato (optional)

Directions:

Put the tomato, onion, chilies, lime juice and the 1/2 tsp. salt in a molcajete or small bowl, and smash with a pestle or fork to a coarse paste. Cut the avocados in half, remove the pits and scoop the flesh into the tomato mixture. Add the minced cilantro and mix and mash, leaving some lumps. Taste and adjust the seasonings with salt.

If you want, sprinkle the guacamole with any or all of the garnishes and serve immediately, if possible. To keep at room temperature for up to 1 hour, cover with plastic wrap, pressing it directly onto the surface. To keep for up to 3 hours, do not add the cilantro until just before serving, and cover and store in the refrigerator. Makes about 2 cups.

But the key to guacomole, has nothing to to do with the the guacamole itself! It's all about the margarita's that you drink while you are eating the guac!

• 1 oz. Cointreau
• 3 oz. Rhepasado Tequilla
• 2 oz. Fresh lime juice (2 whole limes)
• 2 tbs Frozen lime concentrate

Shake like a son of a gun and pour into salted rim tequilla glasses. Drink and repeat. By the third margarita you won't care whether the guacomole is made out of toothe paste.