Guacamole From Heck

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 2
• 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

Recipe

• 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 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 (http://en.wikipedia.org/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 .
• 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 or lime rind; instead add a splash of water and distribute juiced lime rinds whole in glasses.