Sunday, December 28, 2008

Spicy Guacamole

I admit that this is a very chunky guacamole, which is not what some are used to. I like to make guacamole that can stand on its own two feet. It doesn't need a chip, it's not dribbley like a sauce, it's something you could eat with a spoon, if so inclined. But it's also perfectly great as a condiment and a dip. For those who are not so into heat, just omit the jalapeno.

Spicy Guacamole
1 avocado
1 plum tomato, seeded and diced
1 jalapeno pepper, seeded and minced
2 cloves garlic, minced
1 Tbsp. red onion, minced
1 Tbsp. cilantro, minced
1 lime, juiced
coarse salt, to taste

Halve the avocado and discard the pit. Scoop out the flesh into a bowl and mash with a fork to desired smoothness/chunkiness. Add tomato, pepper, garlic, red onion, cilantro and lime juice. Add salt, to taste.

Note: For spicier guacamole, include the jalapeno seeds. For a more interesting flavor, substitute the jalapeno for 1/2 a charred poblano pepper (peel the poblano's skin after charring). For an earthier flavor, roast 1/2 head of garlic in a 425F oven for 30 minutes and squeeze roasted garlic into the mix.

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