Jalapeño and Chile de Árbol Guacamole
Guacamole de Jalapeño y Chile de Árbol
Recipe Yield
4 to 6 servings
Cooking time
Rate this recipe
Ingredients
- 1 dried chile de árbol stemmed
- 1 slice white onion (about 1 ounce) finely chopped
- 1 jalapeño chile stemmed and finely chopped, with or without seeds
- ¼ cup finely chopped cilantro leaves and upper stems
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon kosher or coarse sea salt or to taste
- 3 ripe avocados halved, pitted, meat scooped out, and diced
- 1 plum tomato cored, seeded and finely diced
To Prepare
- Toast the chile de árbol on a preheated comal or skillet over medium heat for a couple minutes, until slightly darker and fragrant. Remove from the heat and finely chop.
- Mix and mash the chile de árbol, onion, jalapeño, cilantro, lime juice, and salt in a molcajete or a bowl, until juicy but still coarse. Add the avocado and mash to your desired texture. Add the tomato and mix well. Taste for salt and add more, if desired. Serve immediately.
Comments
6comments inJalapeño and Chile de Árbol Guacamole
Maria
Jan 04
Pati, I enjoy learning about the places you visit and history you share about the food and people. It makes your cooking program unique and special. A blessed New Year to you and your family.
Pati Jinich
Jan 07
Thanks so much and same to you Maria!
Anonymous
Dec 15
I always watch your show and I even have
Your cook book. I ‘m Chinese but I love spicy food. I have tried your recipe and I ❤️ it👍
Pati Jinich
Dec 25
So happy to hear, thanks so much!
Senor Tapatio
Dec 08
Pati, that’s mixing Pico de Gallo into the guacamole, no? If I put potato chips in my mac and cheese, is that a new recipe?
Pati Jinich
Dec 25
Hahaha, I guess it is!