Guacamole.html

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   6     <title>Clinton's Eyeballed Spicy Guacamole</title>
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  18     <h1>Clinton's Eyeballed Spicy Guacamole</h1>
  19    <div class="contents">
  20 <dl>
  21 <dt>
  22 <a href="#sec1">Ingredients</a>
  23 </dt>
  24 <dt>
  25 <a href="#sec2">Recipe</a>
  26 </dt>
  27 <dt>
  28 <a href="#sec3">Notes</a>
  29 </dt>
  30 </dl>
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  34 <!-- Page published by Emacs Muse begins here --><h2><a name="sec1" id="sec1"></a>
  35 Ingredients</h2>
  36
  37 <p class="first">Makes around 1 ¼ quarts</p>
  38
  39 <ul>
  40 <li>2 lbs avocados</li>
  41 <li>2 limes (juiced)</li>
  42 <li>1 tsp fine grained sea salt</li>
  43 <li>3 small roma tomatoes (diced and juice drained)
  44
  45 <ul>
  46 <li>Juliette tomatoes work better, if you have a garden</li>
  47 </ul></li>
  48 <li>1/2 medium white onion (diced)</li>
  49 <li>4 cloves garlic (minced)</li>
  50 <li>1 habanero (minced)</li>
  51 <li>2 Serrano peppers (minced)</li>
  52 </ul>
  53
  54 <p>This is pretty spicy; leave out either the habanero or Serrano peppers
  55 for a lower spice version. Use one Serrano pepper for a mild version,
  56 or a single jalapeno if you're scared of capsaicin. You want at least
  57 a little pepper for flavor.</p>
  58
  59
  60 <h2><a name="sec2" id="sec2"></a>
  61 Recipe</h2>
  62
  63 <ol>
  64 <li>Dissolve the salt into the lime juice</li>
  65 <li>Cut avocados in half and spoon flesh into mixing bowl</li>
  66 <li>Mash the avocados, and lime juice and salt mixture</li>
  67 <li>Add everything else and mix up with a spatula or spoon</li>
  68 <li>Transfer to storage container and refrigerate for around 30
  69 minutes</li>
  70 <li>Eat</li>
  71 </ol>
  72
  73
  74 <h2><a name="sec3" id="sec3"></a>
  75 Notes</h2>
  76
  77 <p class="first">Don't worry about being <em>too</em> precise here.</p>
  78
  79 <p>I am lazy, and usually quarter and then pulse the tomatoes and onions
  80 (separately) in a food processor a few times (until the bits are
  81 evenly sized). When using a food processor for the tomatoes, after
  82 straining they can be wrapped in paper towels (or clean cheese cloth)
  83 and squeezed gently to remove some of the liquid (otherwise it
  84 separates after a night in the fridge &mdash; if you're going to use the
  85 guacamole immediately it's OK to skip squeezing the tomatoes).</p>
  86
  87 <p>Make sure to macerate or <strong>very</strong> finely mince the peppers and garlic (a
  88 food chopper works great); otherwise some bits will burn like Hell,
  89 and other will not be hot at all. I like a blend of habanero and
  90 Serrano; I find the habanero gives an upfront kick that fades quickly,
  91 with the Serrano slowly warming in the background to support it.</p>
  92
  93 <p>As for the salt you can use a bit more if you'd prefer. I don't like
  94 my guacamole very salty so I use a single teaspoon of fine grained sea
  95 salt, but two isn't necessarily overpowering.</p>
  96
  97 <p>I don't use cilantro because I'm indifferent to it and at least one
  98 person I know that shares the guacamole actively dislikes it. The lime
  99 has been increased a bit to make up for it. A few tablespoons of
 100 freshly chopped Italian flat parsley can be incorporated to add a mild
 101 herbaceous/bitter note, but trying it both ways I don't feel the need
 102 to add any nowadays.</p>
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 133 <p class="cke-timestamp">Last Modified:
 134     October 29, 2023</p>
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