Guacamole

I like Mexican cuisine for its varied flavors, colorful decoration, and variety of spices and ingredients. The latter makes it a challenge to cooking Mexican here in the South Eastern region of the world: although there are many prepared, canned Mexicans for sales, raw ingredients such as chillies with varying degree of hotness are hard to come by. Clever use of the right chili is an art unto itself, too. I always resort to Foodsubs for advises of substitution.

This recipe, for instant, uses habanero chile, which is one of the most intensely spicy species of chili peppers. I intended to use serrano chilies, a less spicy chili, but they were not available. If you are using serrano chillies, double the amount used. If it's too hot for your liking, temper it with sour cream (lemon juice + cream). A quicker way to guacamole is to mix chopped avocado with 1/4 cup of salsa. Tomatoes are an optional garnish.

Ingredients:
(makes 2 side servings)

• 1 ripe avocado, peel and chopped
  
• 1/4 large red onion, minced
  
• 1 habanero chile, stems and seeds removed, minced
• 1 tablespoons cilantro leaves, chopped
• 1 tablespoon lemon juice
• sea salt and ground black pepper to taste
  
• 4 vine-ripened cherry tomatoes, seeds and pulp removed, chopped

1. In a medium bowl, mash avocado. Add onion, habanero chile, cilantro and lemon juice. Stir, taste and season with salt and pepper.
2. Cover with plastic and store in refrigerator to prevent oxidation. Add chopped tomatoes just before serving.