Chile Ancho Guacamole Recipe

Avocados: The base of the guacamole, providing a creamy texture and rich flavor.

Lime: Adds a fresh, tangy flavor that balances the richness of the avocados.

Garlic: Provides a pungent, aromatic depth to the guacamole.

Red onion: Adds a sharp, slightly sweet crunch to the mix.

Tomato: Brings a juicy, fresh element to the guacamole.

Chile ancho: Adds a smoky, earthy flavor that sets this guacamole apart.

Cilantro: Offers a fresh, herbaceous note that brightens the dish.

Salt: Enhances all the flavors and brings the ingredients together.

To enhance the flavor of your guacamole, consider roasting the chile ancho before rehydrating it. Simply place the dried chile on a hot skillet or directly over a gas flame for a few seconds on each side until it puffs up and becomes fragrant. This will add a smoky depth to your guacamole that complements the creamy avocado and fresh cilantro.

• avocados - Substitute with mashed peas: Mashed peas provide a similar creamy texture and mild flavor, making them a good alternative for those avoiding avocados.

• lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and citrus flavor, which helps to balance the richness of the guacamole.

• garlic - Substitute with shallots: Shallots have a milder flavor than garlic but still add a subtle depth to the guacamole.

• red onion - Substitute with green onions: Green onions provide a milder onion flavor and a bit of color, making them a suitable replacement.

• tomato - Substitute with red bell pepper: Red bell peppers add a similar color and a sweet, crunchy texture, which complements the other ingredients.

• chile ancho - Substitute with chipotle pepper: Chipotle peppers offer a smoky flavor and a bit of heat, similar to the depth provided by chile ancho.

• cilantro - Substitute with parsley: Parsley provides a fresh, herbaceous note without the strong, distinctive flavor of cilantro.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and a bit of saltiness, enhancing the overall taste of the guacamole.

• To keep your guacamole fresh, transfer it to an airtight container. Smooth the surface with a spoon to eliminate air pockets.
• For an extra layer of protection, press a piece of plastic wrap directly onto the surface of the guacamole before sealing the container. This minimizes oxidation and keeps it vibrant.
• Store the container in the refrigerator. Your Chile Ancho Guacamole will stay fresh for up to 2 days.
• If you need to store it longer, freezing is an option. Place the guacamole in a freezer-safe container, leaving some space at the top for expansion.
• To prevent browning, add a thin layer of lime juice on top before sealing the container.
• Label the container with the date and freeze. Your guacamole can be stored in the freezer for up to 3 months.
• When ready to use, thaw the guacamole in the refrigerator for several hours or overnight. Stir well before serving to restore its creamy texture.
• Avoid thawing guacamole at room temperature, as this can lead to uneven thawing and potential spoilage.
• For best results, consume the guacamole within 24 hours of thawing to enjoy its optimal flavor and texture.

• Store your guacamole in an airtight container to prevent oxidation. Place a piece of plastic wrap directly on the surface of the guacamole before sealing the lid.
• When ready to reheat, remove the guacamole from the refrigerator and let it sit at room temperature for about 10-15 minutes. This helps to take the chill off and makes it easier to mix.
• If you prefer a warm guacamole, transfer it to a microwave-safe bowl. Heat on medium power in 15-second intervals, stirring in between, until it reaches your desired temperature. Be careful not to overheat, as this can cause the avocados to become mushy and lose their vibrant color.
• Alternatively, you can reheat the guacamole on the stovetop. Place it in a small saucepan over low heat, stirring frequently until warmed through. This method allows for more control over the temperature and helps maintain the texture.
• Once reheated, give the guacamole a good stir to redistribute the ingredients evenly. Taste and adjust the seasoning with a bit more lime juice or salt if needed.
• Serve immediately with your favorite tortilla chips, vegetables, or as a topping for tacos and nachos. Enjoy the rich, smoky flavor of the chile ancho in every bite!

• Mixing bowl: A large bowl used to combine and mix all the ingredients together.

• Fork: Used to mash the avocados until smooth.

• Knife: Essential for chopping the red onion, tomato, and cilantro, as well as finely chopping the rehydrated chile ancho.

• Cutting board: Provides a safe and clean surface for chopping the vegetables and herbs.

• Measuring cup: Used to measure out ¼ cup of chopped cilantro accurately.

• Measuring spoons: Useful for measuring the exact amount of lime juice and salt to taste.

• Garlic press: Handy for mincing the garlic clove quickly and efficiently.

• Spoon: Useful for mixing the ingredients together and for serving the guacamole.

Prep ingredients in advance: Chop the red onion, tomato, and cilantro ahead of time and store them in separate containers.

Use a food processor: Quickly mash the avocados and mix all ingredients using a food processor for a smoother consistency.

Rehydrate chile ancho efficiently: Soak the chile ancho in hot water for 15 minutes to speed up the rehydration process.

Juice lime easily: Roll the lime on the counter before juicing to get more juice out quickly.

Minimize cleanup: Use a single mixing bowl to combine all ingredients, reducing the number of dishes to wash.