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extra-virgin olive oil tomatoes shallot chiles kosher salt white onion serrano chile lime juice mango cilantro tortilla chips
Viewed: 9 - Published at: 8 months agoIngredients
- 1 tablespoon extra-virgin olive oil
- 2 plum tomatoes, cut into 1/4-inch dice
- 1 shallot, finely chopped
- 2 dried chipotle chiles, stems discarded and chiles finely crushed
- Kosher salt
- 2 Hass avocadoshalved, pitted and diced
- 1/2 cup finely chopped white onion
- 1 serrano chile, minced
- 3 tablespoons fresh lime juice
- 1/2 mango, cut into 1/4-inch dice (1/2 cup)
- 1 cup lightly packed cilantro, finely chopped, plus whole leaves, for garnish
- Tortilla chips, for serving
Method
- In a medium skillet, heat the olive oil.
- Stir in half of the diced plum tomatoes and add the shallot, crushed chipotles and a generous pinch of salt and cook over moderate heat, stirring occasionally, until the chiles are softened, about 5 minutes.
- Scrape the mixture into a large bowl and let cool completely.
- Add the avocados, onion, serrano chile, lime juice and the remaining diced tomato to the bowl and stir gently.
- Gently fold in the diced mango and the 1 cup of chopped cilantro and season with salt.
- Garnish the guacamole with cilantro leaves and serve with tortilla chips.
