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guac 'n roll
Ingredients:
- avocado
- tomato
- spanish onion
- habanero pepper
- garlic
- cilantro
- cumin
- lime
In one bowl, i combine coarse minced onion, cilantro, garlic, and habanero with chopped tomato. In a second bowl, i add the avocado and juice from a lime. I use a fork to mix the avocado and lime juice; this is chunky quacamole. Once the avocado is broken up, I add the contents of the first bowl and mix everything together. Add a pinch of cumin and you're donzito. I recommend covering it and letting it chill in the fridge a bit so the flavors combine, but its plenty good to eat as in.
the ingredients...that habanero can't be trusted! Its gotta napoleon complex 
end result, goodness. ps - that medallion looking thing in the top left corner of the picture is in fact a popener, more info on that here.
1 comment:
martha stewart (a la kathy brown) quick tip of the week. A good indicator of temperature when heating oil to fry a savory snack, when you are without a thermometer, is to place a popcorn kernel in the oil. It will pop when the temp is between 350°F-360°F
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