Chile Ancho Guacamole

Great as a dip or served with grilled fish.

Ingredients

• 2 each dried ancho chiles
• 2 tablespoons organic yellow onion, minced
• 1 small jalapeno chile, seeded and minced
• 1 tablespoon cilantro, finely minced
• 2 medium organic avocado
• 3/4 cup tomatillo or tomato, chopped
• 1 tablespoon olive oil
• 2 tablespoons organic lime juice, freshly squeezed

Directions

1. In a small bowl, cover dried chile ancho with hot water and let stand 15 minutes.
2. Drain, seed and chop finely.
3. In a medium bowl, combine the onion, jalapeno, chile ancho and cilantro.
4. Using the back of a spoon, mash the mixture together until a paste forms.
5. Cut the avocados in half lengthwise; remove the pits. Scoop out the flesh and mash the avocados into the onion mixture until smooth.
6. Stir in the tomato, olive oil and lime juice. Serve with chips.