Guacamole from Heck
Ready In: 20 mins
Serves: 2
Ingredients
- 4 Hass avocadoes
- 1⁄2 lime, juice of
- 1⁄3 red onion, chopped
- 1 small tomatoes, diced
- 1 small handful cilantro, no stems
- 1 teaspoon cumin
- 1 1⁄2 teaspoons berbere (Ethiopian red pepper)
- generous salt & freshly ground black pepper
optional
- 1 habanero pepper, seeds removed
Directions
- Select avocados that are slightly soft, with black rind, but not ones where the skin feels like it has separated from the flesh. Remove pit and rind, and stem-let at narrow end of rind, and add lime juice promptly. Mash until avocados are lumpy; do not blend. Mix in remaining ingredients coarsely. Serve with un- or lightly-salted white corn tortilla chips (e.g. Mission). Store with as little air as possible. Deposit rinds and other detritus in garden or compost pile.
- Berbere is a spice mixture (http://en.wikipedia.org/wiki/Berbere). LA denizens can find it in Little Ethiopia, just south of Fairfax & Olympic.
- Hm. You've got 1/2 a lime left.
- 2 oz Patron silver tequila.
- 2 oz Grand Marnier.
- Juice of 1 1/2 limes.
- 1 egg white.
- 2 generous handfuls ice.
- 1 Tbsp finely grated lime rind.
- Blend thoroughly. Serve in Ball jar. 2 servings. For rocks version, do not include egg white or lime rind; instead add a splash of water and distribute juiced lime rinds whole in glasses.
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