| 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 |
| 7 | - 2 tsp koshering salt |
| 8 | - 2 tbsp fresh parsley (chopped) |
| 9 | - 2 or 3 roma tomatoes (diced) |
| 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 |
| 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. |