From: Clinton Ebadi Date: Sun, 8 Dec 2019 03:30:54 +0000 (-0500) Subject: Cooking/Guacamole: update recipe X-Git-Url: http://git.hcoop.net/clinton/website/site/unknownlamer.org.git/commitdiff_plain/e8b912c6dcfb89724a9a3d4298179803c362f1f1 Cooking/Guacamole: update recipe Bring the recipe in line with how I'm actually making it nowadays. --- diff --git a/Guacamole.muse b/Guacamole.muse dissimilarity index 97% index b2f6dd5..b162577 100644 --- a/Guacamole.muse +++ b/Guacamole.muse @@ -1,39 +1,59 @@ -#title Clinton's World Famous It'll-Make-You-Fat Guacamole - -* Ingredients - - - 3 large avacados (peeled and pitted, natürlich) - - 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 - - 1. Mash the avacados, lime juice, and salt together - 2. Add everything else and mix up - 3. 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 [[http://www.salsafreshgrill.com/][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. +#title Clinton's Eyeballed Spicy Guacamole + +* Ingredients + +Makes around 1 ¼ quarts + + - 2 lbs avocados + - 2 limes (juiced) + - 1 tsp table salt + - 3 small roma tomatoes (diced and juiced 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 table 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.