Ingredients:
– 6 medium ripe avocados
– 1/3 cup lime juice (about 3 limes)
– 1 habanero pepper
– 1 roma tomato, diced
– 1/2 cup onion, diced
– kosher salt, to taste (about 2 tsp, for me)
Directions:
Roast the habanero pepper until it’s blistering and spotted black. Once cool, remove stem and seeds, and mince into very small pieces.
Peel and dice avocados. Place in medium bowl, with lime juice and salt. Mash avocados into a paste. Add onion, tomato, and diced habanero. Mix together, then chill for at least an hour to get the best flavor.
Makes about 3 cups of guacamole.
Notes:
To roast the pepper: I did this under my broiler, about 90 seconds on each side, but grilling would work too. Most people recommend wearing gloves when working with habanero peppers. I threw caution to the wind, but was careful not to touch my eyes anytime after chopping the pepper. Also, I immediately washed the knife and cutting board to prevent the pepper from making an unwanted return!
You can use regular table salt if you don’t have kosher salt lying around. However, the rough texture of the kosher salt helps with the mashing of the avocado, so I highly recommend it!
If you’re not a pro at dicing avocados, here’s a good, quick tutorial: http://www.youtube.com/watch?v=HQpAfKjxcak
Easy peasy! Takes about 20 minutes! Enjoy!