The original plan was to have Andy build us a bar in exchange for stay at our house when he moved to New York. Well the idea for a bar has turned into an idea for a table, neither of which have started construction. Some might be upset for Andy’s failure to hold up his side of the arrangement, but I haven’t mentioned yet that Andy taught us how to make amazing guacamole. I guess we can wait another year for the table.

Andy’s Guacamole

Ingredients:

• 3 Haas Avocados (chopped)
• 2 Tomatoes (chopped)
• 3 cloves of garlic (minced)
• 1/2 white onion (chopped)
• 1 Jalapeno pepper (minced)
• 1 green chili (diced)
• 1 dried habanero chili (minced)
• fresh cilantro (diced)
• garlic powder
• salt & pepper
• 1 cubanella pepper (chopped)
• Mango (chopped)
• Chili pepper (diced)
• Spicy red pepper (chopped)
• 2 Limes (juiced)

Directions:
Combine everything except for the avocados and mangoes in a large bowl. Mix it up well and have a bag of chips to taste the salsa at various stages. I’d suggest adding the habanero last…it’s fiery hot. Then add the avocados and mix until it is at your desired consistency. I prefer it as a creamy guacamole with some small chunks of avocados in it.

When you taste it, it should be pretty hot, that’s where the mangoes come in to cool it down and provide some sweetness. It also seems to take a while for the flavors to mix well, that’s why it’s suggested to let your guacamole sit for 30 minutes in the fridge before serving.

Try experimenting with different types of peppers for different flavors and colors of guacamoles. The key is many different types as they each have their own taste and ‘time to fire’. Some are hot right away, others are hotter after a few seconds. Sara recommends that you have some sour cream handy to protect yourself from the habenero. If find it uneccessary but its all a matter of taste.

Warning: This guacamole may not seem hot at first, but is down right burning if you try to stop eating it.