I have a lot to learn, like how long it takes to actually write down exactly what I’m doing, and remembering to take pictures. Last night, I made chicken enchiladas, Mexican rice, salad, sauteed greens, and guacamole, and I tested these dishes on Paula and Todd (and Dan, of course). I forgot to take pictures or write down what I did on all of the dishes, so I’ll have to re-post this menu later. This guacamole is probably my most requested item, so I’ll post that recipe first.
3 enormous, ripe avocados (or 4 small)
1/4 – 1/3 cup minced fresh cilantro
1 tsp salt
1/2 – 1 tsp fresh ground pepper
juice of 2 limes
1/2 habanero pepper, de-pithed, de-seeded, and very finely minced
1/2 red onion, finely chopped
Quarter the avocados (for easiest peeling and pit removal). Remove peels and pits, saving one pit (to add to the guacamole last so it doesn’t get brown). Place avocado quarters in a bowl, mash just a tiny bit with a potato masher or a fork, and then add all but the onion. After chopping, place the onion in a colander and pour boiling water over it. This wilts the onion and removes some of the bitterness. Add the wilted onion to the bowl and mash just a bit more, leaving significant amounts of avocado chunks so your guests do not think you’re serving guacamello. Place in a lovely high sided serving bowl for ease of chip-dipping. Add that pit you saved – just stick it right in the middle of the bowl.