SPICY CHIPOTLE GUACAMOLE
4 ripe Hass avocados
2 cloves minced fresh garlic
2 sliced green onions
2/3 cup chopped fresh tomato
1/3 cup sour cream
1/4 cup chopped fresh cilantro
1 1/2 tbsp fresh lime juice
1 to 2 tsp canned chipotle chiles in adobo sauce, minced
1 tsp seasoned salt
Cut the Hass Avocados in half and remove seeds. Scoop out the pulp into a medium bowl and coarsely mash.
Add all remaining ingredients and mix lightly.
Serve immediately with chips.
Makes 12 servings
Source: The Hass Avocado People |