Ingredients:

• 2-3 Large Avocados
• 3 Cloves garlic, peeled
• 1/2 onion, halved again
• 4-7 Habanero Chile Peppers*
• 3-4 Limes, quartered and juiced
• Salt to taste
• Water as necessary

*The number of peppers depends on how spicy you want it. I prefer about 7 chiles. Remember, it’s a hot salsa with avocado, not guacamole!

Directions:

In a small pan, roast the habanero peppers over medium-high heat. Turn them occasionally so all sides are a bit blackend. Remove from heat and pour water over the chiles to soak/soften a few minutes. You may choose to remove the skins, but I think the roasted skins add nice flavor. Remove seeds, and /or veins if you don’t want it too spic; otherwise, remove the stems and set the whole roasted chiles aside.

Cut the avocados in half and remove and save the pits. Scoop the avocado from its skins into a blender. Add the garlic, onion, roasted habanero peppers, and lime juice. Blend until smooth. It should be pretty thick at this point. Add salt to taste and some water and blend again. It’s salsa, so it should be neither too thick not too runny. Keep adding a bit of water until you get the desired consistency for your taste.

Store in an airthight container with the avocado pits added at the end. This will help prevent the salsa from darkening in color or turning brownish.

You can top anything with this salsa – Carne Asada, Tacos, Tortas, Quesadillas or Tostadas. Adding a little sour cream to the combo will temper the spice a bit.

Posted by Lindsay

Ingredients:

• 2-3 Large Avocados
• 1 Clove Garlic, peeled and minced
• 1/2 Cup Onion (preferably Red Onion) finely chopped
• 1/2 Cup Roma Tomato, seeds removed, finely chopped
• 1/2 Cup Cilantro, finely chopped
• 1 Habanero, Serrano or Jalapeño Chile Pepper, minced, optional (remove seeds to reduce spiciness)
• Juice of 1 Lime
• 1 Tablespoon Cumin
• Salt to Taste

Directions:

Cut the avocados in half. Remove the pits, but save them! Scoop the avocado halves from the skins, and then mash with a fork. Add the other ingredients and mix well. Add the avocado pits to the finished guacamole. This helps prevent it from turning brown. It’s best to cover and refrigerate for a good hour prior to serving to maximize the intensity of the flavors.

Serve with Carne Asada, Huevos a la Mexicana, tostadas, or anything else that sounds tempting.

Posted by Lindsay