: Spicy breakfast :

As some of you who know me in real life know, I am something of a chile head, an aficianado of hot and spicy food. This morning I made my first dish ever with nature's hottest chile pepper, habanero.

The dish was a mushroom omlette with an habanero-lime guacamole on the side. The omlette is cooked in the usual way: chop up one mushroom, saute in canola oil until tender, then add four beaten eggs and a handful of chopped green onion. Make a flippable pancake, then add shredded sharp cheddar cheese and fold the pancake in half so the cheese melts inside.

The guacamole recipie is as follows:

1/4 cup of fresh squeezed lime juice
2 medium avacadoes, diced
2 habanero peppers, seeded and chopped
1/4 cup of cilantro
1/4 cup of diced white onions
1 roma tomato, diced
1/4 cup of Pace chunky medium hot salsa

I always like to put the lime juice in the bowl first, then add the peppers, onions and cilantro, so that the acidity of the lime brings out the flavors of the aromatics. Habanero has a distinct earthy flavor aside from the heat that I'm just getting used to. The heat from two peppers was no problem for me, so maybe tomorrow I'll use four.