6b397282 |
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 |
6c555aac |
7 | - 2 tsp koshering salt |
6b397282 |
8 | - 2 tbsp fresh parsley (chopped) |
6c555aac |
9 | - 2 or 3 roma tomatoes (diced) |
6b397282 |
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 |
6c555aac |
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. |