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Guacamolé or Avocado Dip
A cool summertime favorite can sizzle with roasted hot peppers.  Be careful to protect your eyes and skin when working with jalapeños and Scotch Bonnet peppers, especially if you have sensitive skin.  Using rubber gloves and tongs or tweezers will protect you, and you may wish to wear glasses while you work, if not goggles!
Lime and avocado for guacamole

Roasting jalapeños and Scotch Bonnets on the stove element can be pleasant: the peppers give off a wonderful roasted aroma and make crackling noises like a bonfire.  Roast them until the skin turns black.

 

2 ripe avocados, mashed

1 tbls lime juice

1 dash salt

1 dash jalapeños, roasted and finely minced

1 dash garlic powder OR

1 clove fresh garlic, pressed

1 dash hot sauce, optional

Pickled Peppers

2 roasted jalapeños

2 roasted Scotch Bonnets

1 lime, juiced

1 dash Demerara sugar

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Prepare the hot peppers by roasting in the oven, on the grill, or on the stove top.  They may be roasted in a pan on the stove or even placed directly on the element at medium low heat.  Turn frequently until they blacken on all sides.

Allow the peppers to cool in a lidded bowl.  Protect your eyes and skin from the pepper juice: wear a latex glove on one hand and hold tongs or tweezers in the other.  Peel the skin off and remove any pith and seeds from the insides.  Mince the pepper flesh finely and place in a small jar with the lime juice and sugar.  Swirl to mix; measure a dash for your guacamolé and store the remainder in the refrigerator until needed for another recipe.

Guacamole with white corn chips
Halved Avocado Peel and seed the avocados.  They may be mashed using a potato ricer, pastry blender, or fork.  Stir in lime juice, salt, pepper to taste, garlic, and a dash of hot pepper mince.  Seal in a container in the fridge to allow flavors to marry.
May be served with taco chips, bread sticks, or even used as a salad dressing.
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