Gordon's Chipotle Guacamole

Cinco de Mayo – Part 2 of 3

Gordon’s Chipotle Guacamole 

HAPPY CINCO DE MAYO! My dad, Gordon, has been begging me to post his guacamole recipe since the blog began. I think he wants to be famous and the time has finally come for him to have the spotlight. This dish is basically his go-to party favor. I think the first time he brought it out was for Thanksgiving. Guacamole…at Thanksgiving. Whatever – its amazing and I’d eat it year round too. It’s a bit different than your average guac since it has chipotle peppers. He adds lemons to his as well but I forgot to buy them so mine won’t. Feel free to mix it up and enjoy!


3 avocados

2 limes

1 jalapeno

2 tbsp fresh cilantro

2-3 chipotle peppers in ancho sauce

1/2 red onion

1/2 cup sour cream

salt to taste (probably won’t even need it)



Chop the red onion, jalapeno and cilantro leaves into small pieces. The chipotle peppers should come in a can. What you need to do is pull out two or three and under the sink, kind of pop them and get the seeds out of the middle. Also, wash off any excess adobo sauce. Then, chop them into fine pieces as well. In a medium-sized bowl, scoop out the avocados and combine the chopped ingredients. Throw in the sour cream and squeeze one lime over the ingredients. I like to add lime slowly because everyone has different tastes preferences. Mix it up with a fork, slightly mashing, and do a taste test. Making guacamole is always fun because it involves a lot of taste testing. If you think you need more lime, add some more. If you need some salt, go ahead and add that too. Don’t forget to take into account the fact that tortilla chips are pretty salty. Once you find the perfect combination of citrus and salt, serve that bowl of guac up with some shots of tequila! Salud!









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A 20-something living in Denver, attempting to whip up delicious recipes made with or paired with mostly local craft brews. If you like eating and drinking delicious things, this is the place to be.

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