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The better the strawberries, the better the guacamole. That's why I make this guacamole only during the few weeks when our local strawberries are in season. Habaneros, while very spicy, are jam-packed with flavor; use the quantity that's right for you. You may want to wear gloves while working with the habanero, to avoid painful experiences when inadvertently touching tender parts of your anatomy.
Guacamole with Strawberries and Habanero
Makes about three cups.
3 ripe medium-large avocados
1/2 medium red onion, chopped into pieces no larger than 1/4 inch (1/3 cup)
1/2 to 1 fresh habanero, stemmed, seeded, deveined and finely chopped
1 small orange
3 tablespoons loosely packed chopped fresh cilantro
2/3 cup (about 4 ounces) chopped ripe strawberries, plus a little extra for garnish
Ideas for serving: Jicama is probably the best "chip" for this very fresh-tasting guacamole, though thin tortilla chips work well, too. To tell the truth, a bowl of strawberries is always welcome. Encourage your guests to dip them in. Honest. They'll thank you.
Recipe reprinted courtesy of Rick Bayless, from Frontera: Margaritas, Guacamoles, and Snacks, published by W.W. Norton & Company. To purchase this book, go to Amazon.com.
Originally published in the July 2013 issue of Family Circle magazine.