Guacamole.muse

   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.