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 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.

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Last Modified: October 20, 2010