With sour cream and chipotle-broiled jalapeño and red onion, this rich and creamy guacamole has a wonderful smoky and spicy flavor.
Recipe tags: smoky-chipotle base, easy difficulty, side, vegetarian, roast
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 tbsp | Better Than Bouillon® Smoky Chipotle Base |
| 1 tbsp | olive oil |
| 2 | jalapeno peppers, halved and seeded |
| 1 | small red onion, peeled and sliced into 1/2-inch rounds |
| 2 | avocados, peeled, halved and pitted |
| 3 tbsp | freshly squeezed lime juice |
| ½ tsp | ground cumin |
| ½ cup | sour cream |
| 2 tbsp | finely chopped cilantro |
| 1 bag (10oz) | tortilla chips, for serving |
Directions
Preheat broiler.
In small bowl, stir together Culinary Collection Smoky Chipotle Base and oil.
Arrange jalapeños and onion on foil-lined baking sheet; brush with half the Smoky Chipotle Base mixture.
Broil for 2 to 3 minutes or until tops are lightly charred and tender. Flip, brush with remaining Smoky Chipotle Base mixture and broil for 2 to 3 minutes or until lightly charred and tender all over. Let cool completely and finely chop.
In medium bowl, mash avocados with lime juice and cumin until smooth. Stir in sour cream, jalapeños, onion and cilantro until combined.
Serve guacamole with tortilla chips.
Tip: Alternatively, serve chipotle guacamole in tacos or with nachos.