Layered Chipotle Guacamole

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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YIELD: Serves about 4.

4 ripe avocados
1 lime, juiced
1 teaspoon kosher or regular salt (or to taste)
¾ teaspoon ground black pepper
½ cup chopped red onion
2 cloves garlic, finely chopped
1/3 cup chopped cilantro
1-1/2 Roma (“plum”) tomatoes, pulp and seeds removed, chopped
3 tablespoons chopped chipotle peppers, rehydrated in hot water (or add to taste)
2 lime quarters (for garnish)
2 sprigs of cilantro (for garnish)

Slice the avocado in half lengthwise. Put the half with the seed in your hand and gently squeeze the skin from either top-to-bottom or side-to-side; then often times the seed will come loose. Once the seed is removed, use a dinner-size spoon to scoop the flesh from the skin and add it to a medium size bowl. Add the lime juice (or lemon juice). Mash the avocado gently leaving some chunks. Add the salt, pepper, red onion, garlic, cilantro and tomatoes. Gently mix together. Do a taste test and add more salt if needed. Garnish with lime wedges and sprigs of cilantro. Serve right away.

Slightly adapted from a recipe from