Recipe from Zandunga Mexican Bistro, Austin
1/2 white onion, finely sliced
1 tablespoon chopped habanero
1cup red-wine vinegar
1/4 cup mango, diced
1 whole avocado
salt to taste
pepper to taste
Place onion and habanero in a bowl, add red-wine vinegar, and let marinate.
Grill whole jalapeños and tomatoes until blistered and mostly black over a stovetop grill pan (for more flavor, use an open grill). Remove jalapeños and tomatoes from grill and place in a bowl. Cover with plastic wrap and let stand for 10 minutes. Remove skin by peeling or rubbing with a dry cloth and then quarter and remove seeds and tops. Roughly chop tomatoes and jalapeños and set aside.
Cut orange and lime into wedges. Peel mango and cut into small dice. Remove seed from avocado and remove from skin with a spoon. In a small bowl mash with a wire whisk, leaving avocado somewhat chunky. Add a pinch of salt and pepper to taste.
Plate the avocado in a small bowl or a molcajete and all the other ingredients separately so that your guests may make their guacamole the way they love it.