Ingredients
10 Avocados
Crystallized Ginger, coarsely chopped
Chocolate, 5 bars (2 oz. ea.) Dagoba chcolate, coarsely broken into edible shards
(3 bars dark - 59%, and 2 bars xocolatl - 74% rich dark w/ chilies & nibs)
Onion, 1 yellow, chopped
Jicama, 1 small, chopped
5 Limes - juice & zest
Sea Salt
Chinese Cayenne
Method
Put everything except avocado in bowl. Mix. Add scooped avocado chunks and mix and mash just enough to cream it up a little, but preserve the chunks.
Ingredients
coming soon... or not
Method
coming soon... or not
Ingredients
Avocado
Lime
Salt
Cayenne (optional)
Method
Scoop the avocado in chunks and toss lightly with lime juice and salt. That's it for the traditional concoction. If you want, add a pinch of cayenne.
Ingredients
3 medium avocados, ripe, (preferably Hass), and include one pit in the final mix
1 tomato, peeled, seeded, chopped
2 tablespoons coarsely chopped onion
2 medium cloves garlic, minced
1 small jalapeño chile, thinly sliced (1 to 1 1/2 teaspoons)
1/4 cup minced fresh cilantro leaves (consider using even less)
1/4 teaspoon sea salt
1-2 tablespoons lime juice
1-2 tablespoons lemon juice, and include some seeds
pinch cayenne, to taste
scattering of pine nuts [optional]
Method
1. In a medium bowl, mix onion, garlic, jalapeño, cilantro, and salt.
2. Mix in tomato pieces.
3. Halve and pit avocados, and score with paring knife in large chunks.
Gently scoop out avocado into bowl with the rest.
4. Sprinkle lime and lemon juice over avocado and mix entire contents of bowl lightly with fork until combined but still chunky.
Adjust seasoning with salt and cayenne, and Tony Charchere's (!) if necessary.
Chill for 1 hour in fridge. Bring to room temp for serving.
NOTE: Can be covered with plastic wrap, pressed directly onto surface of mixture, and refrigerated up to one day. Return guacamole to room temperature, removing plastic wrap at the last moment, before serving.
All Images Copyright 1968-2009 by David Levingston, Ellen Greenlaw, and others as noted. |
