I have spent a good portion of my time in Paree, looking, searching, digging for a hot pepper. Habanero, jalapeno, something. No go. So, me being the mover and the shaker that I am, i set out to hotify some peppers on my own. The best pepper i could find was a pasilla chili pepper, which isnt even hot enough to have a rating in scoville heat units but no need to fear, the capsaicin will b added manually. I, first, chopped the peppers up as i would have had i had some jalapenos, in small bits, akin to the size when dicing a clove of garlic. I then placed those bits in a bowl, drown them in a mixture of Tabasco, Louisiana Cayenne Pepper Sauce, dried Cayenne pepper and crushed red chili flakes. I let the mixture sit for a good twenty, to allow the hot to seep into the hot so hot peppers. Meanwhile, i made the rest of the guac real mexi style, as the mexicans i live with in sf taught me (Yea, yo vivo en la casa de locos, wit the mexicans) real chucky. Take 4 avocados, a tomato, some salt, a hint of garlic and a hint hint of water and some cilantro. Since i despise cilantro (though my gag reflex likes it), i left it out of the recipe. Dice the tomtoms dice the avocados and then mush them up a lil with a fork. By that time the peppers were manually spiced. Add them and mix together with the said fork and voila, BONapetit.
Love it! Definitely need to mix some up for Cinco de Mayo!