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#title Clinton's Eyeballed Spicy Guacamole

* Ingredients

Makes around 1 ¼ quarts

 - 2 lbs avocados
 - 2 limes (juiced)
 - 1 tsp fine grained sea salt
 - 3 small roma tomatoes (diced and juice drained)
   - Juliette tomatoes work better, if you have a garden
 - 1/2 medium white onion (diced)
 - 4 cloves garlic (minced)
 - 1 habanero (minced)
 - 2 Serrano peppers (minced)

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.

* Recipe

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

* Notes

Don't worry about being *too* precise here.

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 -- if you're going to use the
guacamole immediately it's OK to skip squeezing the tomatoes).

Make sure to macerate or **very** 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.

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.

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.