The guac seems it may be hotter than perceived as normal. That mostly comes down to how hot your habanero spice is. That's not necessarily a bad thing, just my perspective. i like a little bit of cumin in guacamole and that may provide a warm flavor note without actual heat.
Pico, my only critique is in handling the lime juice. There will be times in the year that the tomatoes have more acidity and other times less. Use the lime juice at the end, tasting as you go, to achieve the right balance. Some times that may be more, other times less. And on occasion, a pinch of sugar might be needed for balance.
I don't have any experience making hot/mild sauces. They look a little low in acidity but I've not tasted yours to really know.
Your marinade will do the job. I have a fondness for a little ground coriander seed to provide a little citrus note. Try a little and see what you think.
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