To make chipotle purée, process contents of a can of chipotle peppers in adobo sauce (available in the Mexican food aisle) until smooth; store covered in your fridge.
3 ripe avocados, mashed with a fork
1 Tbsp (15 mL) lime zest
Juice of 2 limes
2 Tbsp (30 mL) red onion, finely diced
1 ripe tomato, peeled and diced (save pulp and seeds for salsa recipe)
1 tsp (5 mL) canned chipotles in adobo sauce, puréed
1/2 cup (125 mL) fresh cilantro, chopped
Sea salt and pepper to taste
Combine all ingredients in bowl and mix well. Season to taste. If not serving right away, cover surface evenly with parchment paper to prevent browning.
Each serving contains: 173 calories; 2 g protein; 15 g total fat (2 g sat. fat, 0 g trans fat); 11 g carbohydrates; 7 g fibre; 164 mg sodium
source: "Cinco de Mayo", alive #343, May 2011
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