This delicious Avocado Chipotle Sauce is not guacamole. Sure, it can be scooped into nacho chips and eaten standing up. I’m just saying if you quit calling it guacamole there are suddenly endless possibilities for this smooth, velvety avocado sauce.
This is a fairly simple recipe that features the zip of those tasty, smoked jalapeños known as chipotles. I love them in all sorts of recipes so chipotles are always in my pantry. I usually have ground chipotle powder with my spices too just because I like to have every ingredient (what can I say). If you want to know more about the difference check out this post titled Chipotle Chiles in Adobo Sauce vs Chipotle Powder.
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Everyday to Gourmet – Avocado Chipotle Sauce
I love taking any of my everyday recipes and dressing it up. Here are three ways I might do that with this sauce:
- -Serve it alongside skewers of grilled shrimp as a main course for a casual summer barbecue.
- -Spoon this Avocado Chipotle Sauce into individual martini glasses and hang a few grilled shrimp around the edge of the glass. You can also stick a nacho in the centre for people to scoop up the last of the sauce.
- -For a smaller crowd fill tiny shot glasses with the sauce and lay a single grilled shrimp on top, held in place by a small skewer. Insert one of those tiny spoons and serve.
Get The Tools – Those Tiny Spoons
Do you have some of those tiny spoons? Disposable or reusable, these little spoons fit into little cups and glasses. Also called espresso spoons, I think these are pretty handy for all sorts of little jobs in the kitchen. I sometimes see the disposable ones at the Dollar Store or hanging in some random aisle at the grocery store. You can buy them on Amazon, disposable or reusable, and you might want to get some now because they suddenly seem hard to find the day you want them.
Let me know in the comments below if you made this sauce and how you served it.
More Recipes with Chipotles
If you haven’t made Homemade Chipotle Mayo you are missing out.
|1 avocado, mashed|
|1 chipotle pepper in adobo sauce (or 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|
- Puree all ingredients in a food processor or with a hand blender. Serve with grilled shrimp, sticks of jicama or gluten free tortilla chips.