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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Perfected in 2009. Ingredients:
4 hass avocadoes |
1/2 lime, juice of |
1/3 red onion, chopped |
1 small tomato, diced |
1 small handful cilantro, no stems |
1 teaspoon cumin |
1 1/2 teaspoons berbere (ethiopian red pepper) |
generous salt & freshly ground black pepper |
1 habanero pepper, seeds removed |
Directions:
1. Select avocados that are slightly soft, with black rind, but not ones where the skin feels like it has separated from the flesh. Remove pit and rind, and stem-let at narrow end of rind, and add lime juice promptly. Mash until avocados are lumpy; do not blend. Mix in remaining ingredients coarsely. Serve with un- or lightly-salted white corn tortilla chips (e.g. Mission). Store with as little air as possible. Deposit rinds and other detritus in garden or compost pile.
2. Berbere is a spice mixture ( /wiki/Berbere). LA denizens can find it in Little Ethiopia, just south of Fairfax & Olympic.
3. Hm. You've got 1/2 a lime left.
4. 2 oz Patron silver tequila.
5. 2 oz Grand Marnier.
6. Juice of 1 1/2 limes.
7. 1 egg white.
8. 2 generous handfuls ice.
9. 1 Tbsp finely grated lime rind.
10. Blend thoroughly. Serve in Ball jar. 2 servings. For rocks version, do not include egg white or lime rind; instead add a splash of water and distribute juiced lime rinds whole in glasses.
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