[clinton/website/src/unknownlamer.org.git] / Guacamole.muse

#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.
Commit	Line	Data
6b397282	1	#title Clinton's World Famous It'll-Make-You-Fat Guacamole
	2
	3	* Ingredients
	4
	5	- 3 large avacados (peeled and pitted, natürlich)
	6	- 2 limes
6c555aac	7	- 2 tsp koshering salt
6b397282	8	- 2 tbsp fresh parsley (chopped)
6c555aac	9	- 2 or 3 roma tomatoes (diced)
6b397282	10	- 1 tbsp garlic (minced)
	11	- 3/4 cup diced white onion
	12	- 1 fresh habanero (minced)
	13	- Alternatively, a tablespoon of cayenne pepper
	14	- Alternatively, nothing at all if you don't like spice
	15
	16	* Recipe
	17
	18	1. Mash the avacados, lime juice, and salt together
	19	2. Add everything else and mix up
	20	3. Refrigerate for a bit and then eat!
	21
	22	* Notes
	23
	24	Make sure the macerate or very finely mince the habanero if you use
	25	it; otherwise some bits will burn like Hell, and other will not be hot
	26	at all. I find the heat from the habanero more pleasant than from
	27	cayenne pepper, and so I highly recommend using them if you have
	28	them. One of the nice things is that the fat from the avacados seems
	29	to bind well with the capsaicin resulting in a quick burst of heat
	30	that fades very quickly and does not become overpowering over time. I
	31	once tried this with two peppers and it was not a good idea: the heat
	32	dominated and drowned out a lot of the other flavors.
	33
	34	As for the salt you can use more or less. The recipe I started with
	35	used a teaspoon of salt, but the [[http://www.salsafreshgrill.com/][local burrito place]] guacamole was
	36	rather much tastier and noticeably saltier so I tried a tablespoon
6c555aac	37	instead and was pleased with the result so long as the chips used were
	38	mostly salt-free. A bit of tweaking revealed that two teaspoons was
	39	closer to the right amount.