This delicious Avocado Chipotle Sauce is not guacamole. It can be scooped into nacho chips and eaten standing up. Sure, you can call it guacamole. I’m just saying this is not guacamole.
When you refuse to call it guacamole there are suddenly endless ways to serve this smooth, velvety avocado sauce.
This is a fairly simple recipe that features the zip of those tasty, smoked jalapenos that are sold in small cans with adobo sauce known as chipotles. I always have chipotles in my pantry or my fridge and I wrote about them in this post on homemade chipotle mayo. If you always have them on hand then this recipe is simple.
As I mentioned you can serve this sauce as a dip with nachos. But I love taking this favourite everyday recipe and dressing it up. Serving it with skewers of grilled shrimp is nice for a summer barbecue with Mexican or Southwestern flavours.
I often say serving anything in a fancy glass suddenly makes it gourmet. To make this Avocado Chipotle Sauce a gourmet first course simply spoon it into a martini glass, hang a few grilled shrimp around the edge of the glass and you have yourself a delightful appetizer. Simple yet elegant.
This spicy sauce is perfect for a party. Just use this same old reliable recipe, delicious every time, but change the presentation. Spoon it into liqueur glasses and lay a single grilled shrimp on top held in place by a small skewer. Insert one of those tiny spoons into the glass and you have an impressive appetizer.
Do you have any more ideas for serving this sauce? In the comments below tell me how you served it.
|1 avocado, mashed|
|1 chipotle pepper in adobo sauce (1 tsp chipotle puree)|
|1 Tbsp plus 2 tsp lime juice|
|2 tsp white wine vinegar|
|½ cup plain low fat yogurt|
|1½ tsp ground cumin|
|1 tsp coarse salt|
|¼ cup extra virgin olive oil|
|½ cup firmly packed fresh cilantro|
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