Friday, March 30, 2007

Cabo San Lucas Guacamole with Habanero Recipe

Cabo San Lucas Guacamole with Habanero

This is the most common guacamole in Cabo, and it is the centerpiece of many home-cooked meals. This is traditionally made with a molcajete y mano, a large Mexican mortar and pestle carved from volcanic rock. If you don't have a molcajete y mano, you can smash the avocados with a fork or potato masher.

2 ripe avocados
1/2 clove garlic
1 roasted jalapeno, stemmed and chopped
2 habanero chiles, roasted, peeled, stemmed and chopped
1 tablespoon chopped cilantro
2 limes
Salt, to taste

For the chips:

12 small fresh corn tortillas, cut into wedges
2 cups corn oil
Salt, to taste

Peel and pit the avocados, then grind them in the molcajete. Add the garlic, chiles and cilantro and keep grinding. Gently squeeze in the lime juice and add salt to taste. Serve with fresh Mexican tortilla chips.

To make the tortilla chips, heat the oil in a large frying pan until it reaches 350 degrees F. Fry the tortilla wedges in batches, cooking each for about 3 minutes, or until they become a nice shade of golden brown. Sprinkle the chips with salt then keep them warm in a 200 degree F. oven.

Yield: 2 cups

Heat Scale: Hot

This recipe for Cabo San Lucas Guacamole with Habanero was sent to us by Johnny, And is part of our hot sauce recipes.

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