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16 | <h1>Clinton's World Famous It'll-Make-You-Fat Guacamole</h1> |
17 | <div class="contents"> |
18 | <dl> |
19 | <dt> |
20 | <a href="#sec1">Ingredients</a> |
21 | </dt> |
22 | <dt> |
23 | <a href="#sec2">Recipe</a> |
24 | </dt> |
25 | <dt> |
26 | <a href="#sec3">Notes</a> |
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32 | <!-- Page published by Emacs Muse begins here --><h2><a name="sec1" id="sec1"></a> |
33 | Ingredients</h2> |
34 | |
35 | <ul> |
36 | <li>3 large avacados (peeled and pitted, natürlich)</li> |
37 | <li>2 limes</li> |
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38 | <li>2 tsp koshering salt</li> |
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39 | <li>2 tbsp fresh parsley (chopped)</li> |
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40 | <li>2 or 3 roma tomatoes (diced)</li> |
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41 | <li>1 tbsp garlic (minced)</li> |
42 | <li>3/4 cup diced white onion</li> |
43 | <li>1 fresh habanero (minced) |
44 | |
45 | <ul> |
46 | <li>Alternatively, a tablespoon of cayenne pepper</li> |
47 | <li>Alternatively, nothing at all if you don't like spice</li> |
48 | </ul></li> |
49 | </ul> |
50 | |
51 | |
52 | <h2><a name="sec2" id="sec2"></a> |
53 | Recipe</h2> |
54 | |
55 | <ol> |
56 | <li>Mash the avacados, lime juice, and salt together</li> |
57 | <li>Add everything else and mix up</li> |
58 | <li>Refrigerate for a bit and then eat!</li> |
59 | </ol> |
60 | |
61 | |
62 | <h2><a name="sec3" id="sec3"></a> |
63 | Notes</h2> |
64 | |
65 | <p class="first">Make sure the macerate or <strong>very</strong> finely mince the habanero if you use |
66 | it; otherwise some bits will burn like Hell, and other will not be hot |
67 | at all. I find the heat from the habanero more pleasant than from |
68 | cayenne pepper, and so I highly recommend using them if you have |
69 | them. One of the nice things is that the fat from the avacados seems |
70 | to bind well with the capsaicin resulting in a quick burst of heat |
71 | that fades very quickly and does not become overpowering over time. I |
72 | once tried this with two peppers and it was not a good idea: the heat |
73 | dominated and drowned out a lot of the other flavors.</p> |
74 | |
75 | <p>As for the salt you can use more or less. The recipe I started with |
76 | used a teaspoon of salt, but the <a href="http://www.salsafreshgrill.com/">local burrito place</a> guacamole was |
77 | rather much tastier and noticeably saltier so I tried a tablespoon |
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78 | instead and was pleased with the result <em>so long as</em> the chips used were |
79 | mostly salt-free. A bit of tweaking revealed that two teaspoons was |
80 | closer to the right amount.</p> |
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111 | <p class="cke-timestamp">Last Modified: |
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112 | January 21, 2013</p> |
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