Name: Chunky Guacamole With Smoked Chiles
Yield: Makes 3 cups without the tomatoes, or 4 cups with the tomatoes
Ingredients: 3 tomatoes, peeled, seeded, and chopped medium-coarse (optional); Salt; 1 small red onion, minced; 1 clove garlic, minced and then crushed with the flat side of the knife; 1 dried smoked hot chile such as chipotle or pasilla de Oaxaca, soaked in warm water for 30 minutes to soften, drained, seeded, and finely chopped; 1 fresh flavorful chile such as poblano, charred, peeled, and seeded and then chopped medium-fine; 2 dried mild chiles such as ancho, mulato, guajillo, or chilhuacle negro, soaked in warm water for 30 minutes to soften, drained, seeded, and finely chopped; 3 ripe avocados, preferably Hass; 2 tablespoons finely chopped fresh cilantro, chopped at the last minute

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Photo by Chelsea Kyle

There are two secrets to outstanding guacamole: chop the avocados instead of mashing them, and include a smoke-flavored chile. The richest and most flavorful avocados are the rough-skinned Hass variety. Because avocados turn dark when exposed to air, store guacamole in a bowl with plastic wrap pressed directly onto the surface. Make it within hours of serving.

Recipe notes

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