Avocados appear at strange times during the winter. Just a few weeks ago I couldn't find one that wasn't rock hard and cost less than $2 apiece. This last week, I found a batch of great Haas avocados at a small grocery store on Clark south of Fullerton for $1.49/apiece. Peppers, however, have followed the opposite tack. A few weeks ago, there were beautiful poblanos and jalapenos everywhere but this week none of my usual grocery stores had a fresh poblano or jalapeno.
To make use of my avocados, I'd decided to make guacamole, but without a hot pepper, guacamole just doesn't have the bite I look for in the dish. The canned goods aisle of our local supermarket had giardeneria and sport peppers, but no preserved poblanos. I did, however, come across a possible alternative to the poblanos I wanted - chipotle peppers. Chipotle peppers are dried and smoked jalapenos, and like the ones I purchased, are often packed in a vinegary, tomato and pepper based adobo sauce.
What follows here is a recipe for a guacamole with a chipotle/adobo kick. My wife didn't like the smoky flavor of the chipotle peppers in the guacamole, but I loved it. The biggest problem for me was trying to balance my attraction to the adobo/chipotle flavor with my aversion to the pain from the hotness of the peppers. Give it a try and if you don't like this recipe there's probably a neighbor who'll take it off your hands and love it.
2 small ripe tomatoes, diced
1/2 onion, diced
3 tablespoons lime juice
big pinch of salt
5 chipotle peppers in adobo sauce
Halve the avocados, remove and discard all but one of the pits. Score the inside of each half into squares. Remove the flesh from the avocados with a spoon and place in a bowl. Mash with a fork, and put one of the avocado pits in the bowl to help keep the avocado from turning brown.
Remove the peppers from the adobo sauce, leaving a little on each pepper and dice the peppers, seeds and all.
Add peppers, tomato, onion, salt, lime to avocado and mix. Taste for seasoning and adjust. If you like it hot and smoky, you may want to add more peppers. The spicy adobo sauce makes a nice change from regular guacamoles.