X-Git-Url: http://git.hcoop.net/clinton/website/site/unknownlamer.org.git/blobdiff_plain/011c040facd9d6d8d90ef92dbbf2e6fa5c51f48a..HEAD:/Guacamole.html diff --git a/Guacamole.html b/Guacamole.html dissimilarity index 61% index ecfa16d..6e06c72 100644 --- a/Guacamole.html +++ b/Guacamole.html @@ -1,116 +1,136 @@ - - - - - Clinton's World Famous It'll-Make-You-Fat Guacamole - - - - - - - -

Clinton's World Famous It'll-Make-You-Fat Guacamole

-Ingredients -
-Recipe -
-Notes -

- - -

-Ingredients

- -

3 large avacados (peeled and pitted, natÃ¼rlich)
2 limes
2 tsp koshering salt
2 tbsp fresh parsley (chopped)
2 or 3 roma tomatoes (diced)
1 tbsp garlic (minced)
3/4 cup diced white onion
1 fresh habanero (minced) - -
- Alternatively, a tablespoon of cayenne pepper
- Alternatively, nothing at all if you don't like spice

- - -

-Recipe

- -

Mash the avacados, lime juice, and salt together
Add everything else and mix up
Refrigerate for a bit and then eat!

- - -

-Notes

- -

Make sure the macerate or very finely mince the habanero if you use -it; otherwise some bits will burn like Hell, and other will not be hot -at all. I find the heat from the habanero more pleasant than from -cayenne pepper, and so I highly recommend using them if you have -them. One of the nice things is that the fat from the avacados seems -to bind well with the capsaicin resulting in a quick burst of heat -that fades very quickly and does not become overpowering over time. I -once tried this with two peppers and it was not a good idea: the heat -dominated and drowned out a lot of the other flavors.

- -

As for the salt you can use more or less. The recipe I started with -used a teaspoon of salt, but the local burrito place guacamole was -rather much tastier and noticeably saltier so I tried a tablespoon -instead and was pleased with the result so long as the chips used were -mostly salt-free. A bit of tweaking revealed that two teaspoons was -closer to the right amount.

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Last Modified: - October 20, 2010

- - \ No newline at end of file + + + + + Clinton's Eyeballed Spicy Guacamole + + + + + + + + +

Clinton's Eyeballed Spicy Guacamole

+Ingredients +
+Recipe +
+Notes +

+ + +

+Ingredients

+ +

Makes around 1 Â¼ 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

+ +

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

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Last Modified: + October 29, 2023

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