Hot Smoky Guacamole

Hot Smoky Guacamole:

 Guacamole is a dish of Aztec origin, and comes from the words Ahuacate, meaning avocado and Molli, meaning sauce. The word avocado was invented when the word ahuacate was too hard for farmers to pronounce as they tried to market it, it also shared the Aztec word for "testicle." The farmers created a new name, avocado, and their own group, the California Avocado Association.

For this guacamole we will need:

A few cloves of Garlic
A teaspoon of Olive oil
1/2 Onion
Fresh (not dried) Cilantro
2 Avocado
1 tomato
1/2 lime
1/2 Habenaro
1 Tablespoon of Sour Cream
Cumin
Salt
Pepper
Hot Sauce
 This guacamole comes out fairly hot with a strong persistent aftertaste. The key is to do things in the proper order, if you add the ingredients out of order it can ruin the guacamole: 

Our garlic needs to cook for 30 minutes so lets prepare it now, and do work while its cooking.

First we preheat the oven to 375 degrees. Then we prepare our garlic: 

We want to cut these tops off, this allows the cloves to breathe, lets you  marinade it in olive oil, and makes it easier to remove the skin when you are done.

 Now we want to set them upright and wrap them in tinfoil, this will let us pour the olive oil in, and helps them cook evenly.

Drizzle enough over them to soak the pieces of garlic, I used a spoon because the bottle poured much too fast.

Next we want to start preparing most of the ingredients. We have to do these in order, so we will start with the half of an onion. 

We don't want the top, or the skin so we should remove them.

I like to chop it nice and small, the larger the chunks are the more awkward it will be to mix and eat.

We want to rinse and chop our fresh cilantro.

Looks like it will be easy to mix in, which is what we are going for.

add the onion and cilantro to the mixing bowl, then add a teaspoon of cumin.

Add a half teaspoon to a teaspoon of salt.

Add a half teaspoon to a teaspoon of pepper.

Juice half a lime into the bowl.

Add a tablespoon of sour cream.

Add a little bit of hot sauce.

Its time to add the hotness. We are going to need gloves for our next ingredient so lets get those on right now. This is because the habanero is so rich in capsaicin, the oil that gives you the hot sensation, that it can be dangerous. it ranks 100,000–350,000 on the Scoville Scale. 

Heat up a frying pan to medium heat and, once its hot, put half of a habanero into the pan in strips.

Leave it for 5-8 minutes, turn it once, its time to take it out when it becomes slightly black. 

Chop these peppers very, very, very fine, they are very hot and will pack a punch in larger chunks.

Now at last we want to add the main ingredient, the avocados.

Cut these beauties in half and remove the seeds. Here is a very good short article that explains more than I could about where to go from there.

Stir the mixture in the bowl until it is well mixed before you add the avocado, the reason you add the avocados almost last, is you want to be able to control the consistency after it's mixed.

Add the chunks of avocado, and mix it until you get the consistency you want.

Noe it is starting to look like guacamole, we need to cover and let the ingrediants sit for an hour, the avocado needs time to absorb the juices and spices, and the peppers and onions need time to release their juices. Put it in the fridge for one hour.

At last the tomato, the tomato is ruined when chilled, so we can't have it in the guacamole at an earlier stage.

Chop it into slices like so, then remove the seeds and juices. If we add the seeds and juices we will ruin the consistency. Leave the skin of the tomato face down when slicing and chopping, you don't want to have to break the skin of the tomato more than necessary.

Now that we have our tomato exactly how we want it lets add it to the guacamole.

A nice stir will complete this dish.

Afterthoughts:

Very hot, I might not use so much cayenne and chili powder next time, but very delicious.

The aftertaste is powerful and smooth.

The ingredients are well blended and the flavors really compliment each other, the tomato tastes fresh and crunchy, I can definetly tell the difference it made to add them last.

This is going to be my preferred way to make guacamole or eat chips.