Guacamole.muse

   1 #title Clinton's Eyeballed Spicy Guacamole
   2
   3 * Ingredients
   4
   5 Makes around 1 ¼ quarts
   6
   7  - 2 lbs avocados
   8  - 2 limes (juiced)
   9  - 1 tsp fine grained sea salt
  10  - 3 small roma tomatoes (diced and juice drained)
  11    - Juliette tomatoes work better, if you have a garden
  12  - 1/2 medium white onion (diced)
  13  - 4 cloves garlic (minced)
  14  - 1 habanero (minced)
  15  - 2 Serrano peppers (minced)
  16
  17 This is pretty spicy; leave out either the habanero or Serrano peppers
  18 for a lower spice version. Use one Serrano pepper for a mild version,
  19 or a single jalapeno if you're scared of capsaicin. You want at least
  20 a little pepper for flavor.
  21
  22 * Recipe
  23
  24  1. Dissolve the salt into the lime juice
  25  1. Cut avocados in half and spoon flesh into mixing bowl
  26  1. Mash the avocados, and lime juice and salt mixture
  27  1. Add everything else and mix up with a spatula or spoon
  28  1. Transfer to storage container and refrigerate for around 30
  29     minutes
  30  1. Eat
  31
  32 * Notes
  33
  34 Don't worry about being *too* precise here.
  35
  36 I am lazy, and usually quarter and then pulse the tomatoes and onions
  37 (separately) in a food processor a few times (until the bits are
  38 evenly sized). When using a food processor for the tomatoes, after
  39 straining they can be wrapped in paper towels (or clean cheese cloth)
  40 and squeezed gently to remove some of the liquid (otherwise it
  41 separates after a night in the fridge -- if you're going to use the
  42 guacamole immediately it's OK to skip squeezing the tomatoes).
  43
  44 Make sure to macerate or **very** finely mince the peppers and garlic (a
  45 food chopper works great); otherwise some bits will burn like Hell,
  46 and other will not be hot at all. I like a blend of habanero and
  47 Serrano; I find the habanero gives an upfront kick that fades quickly,
  48 with the Serrano slowly warming in the background to support it.
  49
  50 As for the salt you can use a bit more if you'd prefer. I don't like
  51 my guacamole very salty so I use a single teaspoon of fine grained sea
  52 salt, but two isn't necessarily overpowering.
  53
  54 I don't use cilantro because I'm indifferent to it and at least one
  55 person I know that shares the guacamole actively dislikes it. The lime
  56 has been increased a bit to make up for it. A few tablespoons of
  57 freshly chopped Italian flat parsley can be incorporated to add a mild
  58 herbaceous/bitter note, but trying it both ways I don't feel the need
  59 to add any nowadays.