Guacamole!
Everyone has their own way of making it. Some people use lemon juice, some people use lime juice. Pureed smooth or chunky. With or without onion, tomato, jalapeno, mango, garlic, cumin or cilantro. And yes, some people put mayonnaise in their guacamole. The guy who ran the deli counter at my corner market whipped his secret guacamole (secret because you had to live in the neighborhood for years before he’d let you know about the batch he’d make on Saturdays), with sour cream and when you raved about how good it was, he’d say, “South American guacamole. Better than all other guacamole.”
I recently asked my readers how they made their guacamole so we could have a little fun in the weeks leading up to one of the biggest snacking day of the year, the Super Bowl. It was going to be Super Bowl Guacamole Week, but then I received more than a week’s worth of recipes and it blew up into an extravaganza of avocados
I first met Smrtmnky in the heyday of the Defamer comment section. No one made me laugh harder on a regular basis than he did back in the days of Grazer Head. I’d read his bon mots aloud to Bry, saying his name as “SmirrMkee” with no other name to go from. Defamer faded and friendships moved to Twitter and eventually, real life. As whip-smart and witty in person as he is online, anyone has met him can attest he’s one cool dude to know. His knowledge of movies, music and the entertainment industry is up there with any other expert you’ll ever met.
And now? I know that he makes one of the best guacamoles I’ve ever tried. Smoky roasted garlic permeates the creamy avocado while the roasted habanero is the strong — but never overpowering – baseline in this guacamole.
Take it away, buddy!
Can you just use the amount everyone’s using for the amount of avocados used? I usually do however many people are coming, normally 4-5.
3-4 Roma tomatoes, diced. I like seeds but i know people hate them so you can choose what you want to do with them. Sweetness of the romas helps cut down the spiciness of the habanero.
Half of a sweet onion, finely chopped
3 cloves of garlic, rubbed with olive oil
1 habanero stem and seeds removed, rubbed w/olive oil (if you want it hotter, keep some seeds)
Cilantro to taste or oregano
Kosher salt and ground pepper
Roast the garlic and habanero for about 20-30 min at 400 degrees or until the garlic is soft. I normally roast it in a foil pocket.
Mince the habanero and the garlic or whip them through the food processor ’till they’re all mushed up.
Lots and lots of lime juice. natural preferably
Season to taste or enough to induce a heart attack. (Cook’s note: I went “heart attack” with the salt. Of course I did.)
Ground pepper to garnish
I also learned a good low cal way to go: cut half of the avocados used. get a small bag of peas. cook as directed. rinse in cold water. blend to right consistency and add to guac. it’s not only healthy but cost cutting, too!
Follow Super Bowl Guacamole Extravaganza here for the next couple of weeks!
Your 360-interactive-all-media-guide for the Football Foodie and the 28 Days of Super Bowl recipes can be found here, so you can follow along on Facebook, Pinterest and our own new glorious galleries that can be found at the top of this very page.
Armando’s Roasted Garlic and Habanero Guacamole: Super Bowl Guacamole Extravaganza
4.0 from 2 reviews
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Author: Armando for sarahsprague.com
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 6-8
Smoky roasted garlic and habanero make for a deep, rich guacamole experience.
Ingredients
Can you just use the amount everyone’s using for the amount of avocados used? I usually do however many people are coming, normally 4-5.
3-4 Roma tomatoes, diced. I like seeds but i know people hate them so you can choose what you want to do with them. Sweetness of the romas helps cut down the spiciness of the habanero.
Half of a sweet onion, finely chopped
3 cloves of garlic, rubbed with olive oil
1 habanero stem and seeds removed, rubbed w/olive oil (if you want it hotter, keep some seeds)
Cilantro to taste or oregano
Kosher salt and ground pepper
Instructions
Roast the garlic and habanero for about 20-30 min at 400 degrees or until the garlic is soft. I normally roast it in a foil pocket.
Mince the habanero and the garlic or whip them through the food processor ’till they’re all mushed up.
Lots and lots of lime juice. natural preferably
Season to taste or enough to induce a heart attack.
Ground pepper to garnish
Notes
I also learned a good low cal way to go: cut half of the avocados used. get a small bag of peas. cook as directed. rinse in cold water. blend to right consistency and add to guac. it’s not only healthy but cost cutting, too!
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