This recipe is a companion to the flank steak recipe but is good for all dishes where guacamole is useful.
As always, cooking the food yourself almost always results in a better product than what you can buy in stores. You can control what goes in it and forgo a lot of the nasty stuff you find at stores.
2 large avocados 2 medium-sized tomatoes 1 medium-sized onion 2 fresh jalapenos OR 1 fresh habanero 1 clove garlic 2 tbsp fresh cilantro 1 tbsp olive oil 1/2 tsp salt Spoon out and smash the avocados in a mixing bowl. Chop the onion and tomatoes finely. Chop the garlic and cilantro. Finely chop the jalapenos or habanero. If you do not like spicy food, remove the seeds. Otherwise, use your discretion on the number of seeds that you use. Throw everything into the mixing bowl and stir until it is nice and mixed. Cover and refrigerate for at least an hour.
If you keep the leftovers refrigerated and covered, it should stay good for at least a few days.
If you are cutting habanero peppers make sure that you are wearing plastic gloves. If you have a cut on your hands or accidentally wipe your eyes after doing handling hot peppers, you will feel it. I don’t think jalapenos need gloves, but don’t put your hands near your eyes. It takes a bit of trial and error to get the right number of seeds in it, so it will not be too spicy for you. Put a few in, mix it, and give it a taste, rinse, and repeat. I would use the entire thing and probably wish I used more, but I am not human.
The seeds are by far the spiciest part, the ribs inside or less so, and the rest is not too hot. Habanero peppers are significantly more hot than jalapenos, so if the thought of the latter makes you a little nervous, don’t try the habaneros.
This recipe makes 2-2 ½ cups.