Spicy Yucatecan Habanero Guac

Ingredients

• 3 large Ripe Hass avocados
• 2 whole Habanero peppers
• 3 tablespoons Sour orange juice (Naranja Agria)
• 0.25 cup Red onion
• 0.5 cup Fresh cilantro
• 1 medium Roma tomato
• 1 teaspoon Sea salt
• 1 clove Garlic clove
• 2 sliced Radishes(optional)
• 1 teaspoon Olive oil

Instructions

1. 1

   Place the whole habanero peppers and the unpeeled garlic clove in a dry skillet over medium-high heat, roasting until charred on all sides.

2. 2

   Remove the charred skin from the garlic and the stems from the habaneros; finely mince both into a paste (remove seeds for less heat).

3. 3

   In a small bowl, soak the finely diced red onion in the sour orange juice for 10 minutes to mellow the bite.

4. 4

   Halve the avocados, remove the pits, and scoop the flesh into a large molcajete or mixing bowl.

5. 5

   Coarsely mash the avocado, leaving some chunks for texture rather than making a smooth puree.

6. 6

   Fold in the habanero-garlic paste, the soaked onions (including the juice), and the diced tomato.

7. 7

   Stir in the chopped cilantro and sea salt, tasting to ensure the acidity and salt are balanced.

8. 8

   Garnish with sliced radishes and a tiny drizzle of olive oil before serving immediately with thick corn chips.