Thursday, September 16, 2010

National Food Holiday / Recipe Of The Day: Supreme Spicy Guacamole

Happy National Guacamole Day (Now Take A Shot & Celebrate!!)

Today is National Guacamole Day and living in Southern California, one thing is abundantly clear; Guacamole may not have been invented here, but it sure was perfected here.
Talk about a state full of spots that can whip up some amazing green goodness in so many different ways, flavors and styles that it never ever becomes old or mundane.

I am blessed to have a wide array of friends who hail from so many different walks of life, and for the most part take great pride in their history, culture and heritage. With so many of my loved ones and close friends having a fondness for avocados, it is only by the grace of god that we all live in California, home to the most amazing avocados on the face of this Earth (don't let anyone tell you anything different either!)

This recipe is spicy and should not be eaten by the kids or those that can't take the heat. Its 2 Jalapenos and 1 Habanero bring some full fledged heat to the table and the smooth spice from the Tapatio rounds this killer recipe out just right.
Make sure you add your lemon juice as soon as you get the avocados in the bowl, no one wants to eat brown Guacamole.
Cover it tightly with plastic wrap and put it in the fridge to chill.
4 ripe Hass avocados
3 TBS freshly squeezed lemon juice (1 lemon)
8 dashes hot sauce (recommended: Tapatio)
½ tsp ground cumin
½ tsp cayenne powder
2 jalapenos (seeded & dinced)
1 habanero (seeded & diced fine)
½ cup small-diced red onion (1 small onion)
1 large garlic clove, minced
1 tsp kosher salt
1 tsp freshly ground black pepper
1 medium tomato, seeded, and small-diced

Cut the avocados in half, remove the pits, and scoop the flesh out of their shells into a large bowl.
Immediately add the lemon juice, hot sauce, jalapenos, habaneros, cayenne, cumin, onion, garlic, salt, and pepper and toss well.
Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes.
Mix well and taste for salt and pepper.

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