[clinton/website/site/unknownlamer.org.git] / Guacamole.html

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    <h1>Clinton's Eyeballed Spicy Guacamole</h1>
   <div class="contents">
<dl>
<dt>
<a href="#sec1">Ingredients</a>
</dt>
<dt>
<a href="#sec2">Recipe</a>
</dt>
<dt>
<a href="#sec3">Notes</a>
</dt>
</dl>
</div>


<!-- Page published by Emacs Muse begins here --><h2><a name="sec1" id="sec1"></a>
Ingredients</h2>

<p class="first">Makes around 1 ¼ quarts</p>

<ul>
<li>2 lbs avocados</li>
<li>2 limes (juiced)</li>
<li>1 tsp fine grained sea salt</li>
<li>3 small roma tomatoes (diced and juice drained)

<ul>
<li>Juliette tomatoes work better, if you have a garden</li>
</ul></li>
<li>1/2 medium white onion (diced)</li>
<li>4 cloves garlic (minced)</li>
<li>1 habanero (minced)</li>
<li>2 Serrano peppers (minced)</li>
</ul>

<p>This is pretty spicy; leave out either the habanero or Serrano peppers
for a lower spice version. Use one Serrano pepper for a mild version,
or a single jalapeno if you're scared of capsaicin. You want at least
a little pepper for flavor.</p>


<h2><a name="sec2" id="sec2"></a>
Recipe</h2>

<ol>
<li>Dissolve the salt into the lime juice</li>
<li>Cut avocados in half and spoon flesh into mixing bowl</li>
<li>Mash the avocados, and lime juice and salt mixture</li>
<li>Add everything else and mix up with a spatula or spoon</li>
<li>Transfer to storage container and refrigerate for around 30
minutes</li>
<li>Eat</li>
</ol>


<h2><a name="sec3" id="sec3"></a>
Notes</h2>

<p class="first">Don't worry about being <em>too</em> precise here.</p>

<p>I am lazy, and usually quarter and then pulse the tomatoes and onions
(separately) in a food processor a few times (until the bits are
evenly sized). When using a food processor for the tomatoes, after
straining they can be wrapped in paper towels (or clean cheese cloth)
and squeezed gently to remove some of the liquid (otherwise it
separates after a night in the fridge &mdash; if you're going to use the
guacamole immediately it's OK to skip squeezing the tomatoes).</p>

<p>Make sure to macerate or <strong>very</strong> finely mince the peppers and garlic (a
food chopper works great); otherwise some bits will burn like Hell,
and other will not be hot at all. I like a blend of habanero and
Serrano; I find the habanero gives an upfront kick that fades quickly,
with the Serrano slowly warming in the background to support it.</p>

<p>As for the salt you can use a bit more if you'd prefer. I don't like
my guacamole very salty so I use a single teaspoon of fine grained sea
salt, but two isn't necessarily overpowering.</p>

<p>I don't use cilantro because I'm indifferent to it and at least one
person I know that shares the guacamole actively dislikes it. The lime
has been increased a bit to make up for it. A few tablespoons of
freshly chopped Italian flat parsley can be incorporated to add a mild
herbaceous/bitter note, but trying it both ways I don't feel the need
to add any nowadays.</p>


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Commit	Line	Data
99298d8a	1	<?xml version="1.0" encoding="utf-8" ?>
	2	<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Strict//EN"
	3	"http://www.w3.org/TR/xhtml1/DTD/xhtml1-strict.dtd">
	4	<html xmlns="http://www.w3.org/1999/xhtml">
	5	<head>
639c0c05	6	<title>Clinton's Eyeballed Spicy Guacamole</title>
99298d8a	7	<meta name="generator" content="muse.el" />
	8	<meta http-equiv="Content-Type"
	9	content="text/html; charset=utf-8" />
11f9bd69 CE	10	<meta name="viewport"
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98266870	12	<link href="https://feeds.unknownlamer.org/rss/site-updates"
99298d8a	13	rel="alternate" type="application/rss+xml" title="Updates Feed" />
	14
	15	<link rel="stylesheet" href="default.css" />
	16	</head>
	17	<body>
639c0c05	18	<h1>Clinton's Eyeballed Spicy Guacamole</h1>
99298d8a	19	<div class="contents">
	20	<dl>
	21	<dt>
	22	<a href="#sec1">Ingredients</a>
	23	</dt>
	24	<dt>
	25	<a href="#sec2">Recipe</a>
	26	</dt>
	27	<dt>
	28	<a href="#sec3">Notes</a>
	29	</dt>
	30	</dl>
	31	</div>
	32
	33
639c0c05	34	<!-- Page published by Emacs Muse begins here --><h2><a name="sec1" id="sec1"></a>
99298d8a	35	Ingredients</h2>
99298d8a	36
639c0c05 CE	37	<p class="first">Makes around 1 ¼ quarts</p>
639c0c05 CE	38
99298d8a	39	<ul>
639c0c05 CE	40	<li>2 lbs avocados</li>
639c0c05 CE	41	<li>2 limes (juiced)</li>
cd5c4311 CE	42	<li>1 tsp fine grained sea salt</li>
cd5c4311 CE	43	<li>3 small roma tomatoes (diced and juice drained)
99298d8a	44
99298d8a	45	<ul>
639c0c05	46	<li>Juliette tomatoes work better, if you have a garden</li>
99298d8a	47	</ul></li>
639c0c05 CE	48	<li>1/2 medium white onion (diced)</li>
	49	<li>4 cloves garlic (minced)</li>
	50	<li>1 habanero (minced)</li>
	51	<li>2 Serrano peppers (minced)</li>
99298d8a	52	</ul>
99298d8a	53
639c0c05 CE	54	<p>This is pretty spicy; leave out either the habanero or Serrano peppers
	55	for a lower spice version. Use one Serrano pepper for a mild version,
	56	or a single jalapeno if you're scared of capsaicin. You want at least
	57	a little pepper for flavor.</p>
	58
99298d8a	59
	60	<h2><a name="sec2" id="sec2"></a>
	61	Recipe</h2>
	62
	63	<ol>
639c0c05 CE	64	<li>Dissolve the salt into the lime juice</li>
	65	<li>Cut avocados in half and spoon flesh into mixing bowl</li>
	66	<li>Mash the avocados, and lime juice and salt mixture</li>
	67	<li>Add everything else and mix up with a spatula or spoon</li>
	68	<li>Transfer to storage container and refrigerate for around 30
	69	minutes</li>
	70	<li>Eat</li>
99298d8a	71	</ol>
	72
	73
	74	<h2><a name="sec3" id="sec3"></a>
	75	Notes</h2>
	76
639c0c05 CE	77	<p class="first">Don't worry about being <em>too</em> precise here.</p>
	78
	79	<p>I am lazy, and usually quarter and then pulse the tomatoes and onions
	80	(separately) in a food processor a few times (until the bits are
	81	evenly sized). When using a food processor for the tomatoes, after
	82	straining they can be wrapped in paper towels (or clean cheese cloth)
	83	and squeezed gently to remove some of the liquid (otherwise it
	84	separates after a night in the fridge — if you're going to use the
	85	guacamole immediately it's OK to skip squeezing the tomatoes).</p>
	86
	87	<p>Make sure to macerate or <strong>very</strong> finely mince the peppers and garlic (a
	88	food chopper works great); otherwise some bits will burn like Hell,
	89	and other will not be hot at all. I like a blend of habanero and
	90	Serrano; I find the habanero gives an upfront kick that fades quickly,
	91	with the Serrano slowly warming in the background to support it.</p>
	92
	93	<p>As for the salt you can use a bit more if you'd prefer. I don't like
cd5c4311 CE	94	my guacamole very salty so I use a single teaspoon of fine grained sea
cd5c4311 CE	95	salt, but two isn't necessarily overpowering.</p>
99298d8a	96
639c0c05 CE	97	<p>I don't use cilantro because I'm indifferent to it and at least one
	98	person I know that shares the guacamole actively dislikes it. The lime
	99	has been increased a bit to make up for it. A few tablespoons of
	100	freshly chopped Italian flat parsley can be incorporated to add a mild
	101	herbaceous/bitter note, but trying it both ways I don't feel the need
	102	to add any nowadays.</p>
99298d8a	103
	104
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