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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Guacamole Recipe

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This recipe for Guacamole is from The Bille DiTullio Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Ripe Small to Medium Haas Avocados
1 Large Clove of Garlic
2 Tbsp of Chopped Red Onion
1/2 Ripe Small to Medium Tomato (seeds removed)
1 Jalapeno (seeded)
3 Tbsp Chopped Fresh Cilantro
Juice of 1/2 lime
Juice of 1/2 lemon
1 Tsp Course Salt (lately I have been using smoked chili Himalayan Pink Salt)
1/2 Tsp Fresh Ground Black Pepper
1 Dash of Hot Sauce
1 Pinch of Ground Coriander
2 Pinches of Ground Cumin
Directions:
Directions:
Chop Garlic, add Tbsp of course salt to garlic and mash into paste.
Finley chop red onion, tomato, jalapeno and cilantro.
Cut avocado in half, remove stone and scoop flesh into bowl.
Mash, add garlic paste and stir.
Add all other ingredients and stir to incorporate.
Taste, adjust seasonings to your personal preference.
Serve with tortilla chips or use as condiment with fish, chicken or burgers.
To keep guacamole from turning brown, squeeze a small amount of lemon or lime juice across top surface. Place plastic wrap onto surface of guacamole keeping surface protected from air.
Number Of Servings:
Number Of Servings:
Approximately 4 servings (or 1 serving for me). Recipe scales easily
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
I have been making this for many years and do not follow any recipe.
You can add chili powder to vary flavors. Ancho chili adds an earthy quality, chipotle adds some heat. Chili powder, like peppers, fresh and dried measure heat through Scoville Heat Units (SHU). Ancho and chipotle are very mild peppers on the Scoville scale.
Here is a brief chart to assist with your selection of chilis:

Bell pepper 0 SHU
New Mexico green chile 0 - 70,000 SHU
Jalapeño 2,500-8,000 SHU
Bird's eye chili 100,000-225,000 SHU
Habanero 100,000–350,000 SHU
Carolina Reaper 2,200,000 SHU

 

 

 

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