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Ingredients
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4 large avocados
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2 limes, halved
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¼ cup chopped cilantro leaves
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2 chipotle peppers in adobo sauce, chopped, divided
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salt and ground black pepper to taste
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⅓ cup diced red onion
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¼ cup seeded and diced jalapeno peppers
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½ cup diced tomato
Directions
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Cut open avocados and scoop all the flesh into a large bowl. Mash with a bean masher or spoon until there are no large chunks of avocado left.
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Squeeze lime juice over the avocado. Add cilantro and 1 chipotle pepper with some adobo sauce. Season with salt and pepper; mix to combine. Mix in red onion and jalapenos. Add tomato and mix gently to combine. Chill before serving garnished with remaining chipotle pepper and adobo sauce.
Cook's Note:
The reason I add the ingredients in this order is so the veggies don't turn to mush from overmixing, especially the tomato.
Nutrition Facts (per serving)
237 | Calories |
21g | Fat |
15g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 237 | |
% Daily Value * | |
Total Fat 21g | 27% |
Saturated Fat 3g | 15% |
Sodium 47mg | 2% |
Total Carbohydrate 15g | 5% |
Dietary Fiber 10g | 36% |
Total Sugars 2g | |
Protein 3g | 6% |
Vitamin C 21mg | 23% |
Calcium 22mg | 2% |
Iron 1mg | 5% |
Potassium 750mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.