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Smoked-Chile-and-Mango Guacamole (Food & Wine Magazine)
Nb persons: 0
Yield: 2.5 cups
Preparation time:
Total time:
Source:
Total: 20 minutes | |
1 Tbsp | extra-virgin olive oil |
2 | plum tomatoes, cut into 1/4-inch dice |
1 | shallot, finely chopped |
2 dried chipotle chiles, stems discarded an chilies finely crushed | |
Kosher salt | |
2 | Hass avocados, halved, pitted and diced |
1/2 cup | finely chopped white onion |
1 Serrano chile, minced | |
3 Tbsp | fresh lime juice |
1/2 | mango, cut into 1/4-inch dic (1/2 cup) |
1 cup | lightly packed cilantro, finely chopped plus whole leaves or garnish |
Tortilla chips, for serving |
1. In a medium skillet, heat he olive oil. Stir in half of the diced plum tomatoes and add the ballot, crushed chipotles and a generous pinch of salt and cook over moderate heat, stirring occasionally, until the chiles are softened, about 5 minutes. Scrape the mixture into a large bowl and let cool completely.
2. Add the avocados, onion, Serrano chile, lime juice and the remaining diced tomato to the bowl and stir gently. Gently fold in the diced mango and the 1 cup of chopped cilantro and season wt salt. Garnish the guacamole with cilantro leaves and serve with tortilla chips.
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