Chipotle Guacamole Recipe

I must confess: I have a romance with chipotle.
I discovered its charms recently, thanks to Tony Avery Simmons, CEO and Chairman of McIlhenny Co., makers of Tabasco hot sauce, who told me that since Tabasco Chipotle was launched, it was a success.
Curious as I am, I decided to try it and now I understand the reason for such a success story: Tabasco Chipotle has the best of chipotle (ripe jalapeños, dried and smoked), and the right touch of spicy Tabasco hot sauce, all in a bottle.
Thanks to Tabasco and its Tabasco Chipotle, I’ve incorporated the sublime smoky flavor of chipotle into my kitchen and now use it to make my new versions of macaroni and cheese, meatballs, meatloaf, hamburgers, and any recipe with beans that I want to take it to the next level.
End of the first love story.
My second love story is about one of the newest gadgets to be introduced into my kitchen: the Imusa avocado slicer. It has the exact size of a Hass avocado and it makes getting the pulp a breeze. No waste. And no fuss. Just cut the avocado in half, remove the seed and wham! You take out the pulp in the blink of an eye.
Easy to handle, the avocado slicer is a “necessity” in any kitchen where guacamole is made once a week or more. It’s easy to clean if you rinse it immediately after use and also it can be washed in the dishwasher.
What follows is my recipe for guacamole with chipotle, which was made using my Imusa slicer and then seasoned with Chipotle Tabasco sauce. Two loves in one. What a deal, easy and flavorful!
Chipotle Guacamole | Ingredients for 2½ cups
4 ripe Hass avocados, cut in halves and seeded
4 stalks of chopped scallions (white part and some green)
4 tablespoons of chopped fresh cilantro leaves
2 tablespoons of Tabasco Chipotle sauce
Coarse sea salt (optional)
Scoop the avocado and place the flesh in a bowl.
With the help of a fork, pestle the avocado.
Add remaining ingredients and mix well.


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