Spicy and Smoky Guacamole

Manami's Note:

We are still receiving bushel baskets with avocados! A 'family member' keeps on bringing them in! Every female at this 'home' has the shiniest hair possible! We made this guacamole for a change of pace - it is spicy and I gave it away to the staff; keeping some for myself. Unlike other 'Latin Americans" the Cubans don't like their food spicy so we had enough to go around and around. "A pickled jalapeno makes this guacamole tangy", to say the least!!! Melissa Rubel from F&W Magazine. This can be served with Seasoned Party Pitas, or Parmesan Pita Chips, or recipe #149816, or Manchego Crackers or tortilla chips.

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

• 3 Hass avocadoes , peeled pitted and cut into 1-inch dice
• 1 small plum tomato , seeded and cut into 1/4-inch dice
• 1⁄3; cup finely diced red onion
• 1 small chipotle chile in adobo , minced
• 1 pickled jalapeno pepper , seeded and minced, plus
• 1 teaspoon jalapeno juice , brine from the jar
• 1 garlic clove , minced
• 2 tablespoons fresh lemon juice
• salt

Directions:

1. In a medium bowl, mix the avocado with the tomato, onion, chipotle, jalapeno, jalapeno brine, garlic and lemon juice until well mixed but still chunky.
2. Season with salt, if needed, and serve with my: Seasoned Party Pitas, or Parmesan Pita Chips, or Ricotta-Garlic Pita Wedges, or Manchego Crackers, or Tortilla Chips.