Guacaracha

By gingerroot
January 16, 2011
6 Comments


Author Notes: I first used sriracha in my guacamole when half way through making it, I realized I had no fresh jalapeno. It was so good, adding a bright tangy heat, that I have never made it any other way since. I also think that mashing the onions, cilantro and sriracha before adding any other ingredients allows the flavors to come together for a balanced dip that always elicits happy eating noises. For better or worse, my husband has been known to make a meal of this – it’s a good thing avocados are heart healthy. In addition to chips, this is also good with migas, chilaquiles and steak tacos. gingerroot

Makes: about 2 cups

Ingredients

  • 1/3 cup cup of sweet onion, finely chopped
  • 1 tablespoon finely chopped cilantro stems
  • 1 1/2 teaspoons sriracha (either purchased or homemade) + ½ teaspoon to taste
  • 1/2 teaspoon cumin
  • 2 ripe but mostly firm (yields to just a bit of pressure) Hass avocados
  • 1/4 teaspoon sea salt
  • 2 teaspoons Meyer lemon juice + 1 teaspoon to taste
  • 1/3 cup rough chopped cilantro leaves
  • 1 teaspoon lime juice
  • 1/4 cup chopped tomatoes

Directions

  1. In a large bowl, add onion, cilantro stems and 1 ½ teaspoon of sriracha. Thoroughly mash mixture with the flat underside of a fork (so the mixture is smooshed under the tines). Add cumin and mash again.
  2. Halve avocados lengthwise around pit, and twist to open. Remove pits by carefully scooping out with a spoon, or tapping pit with a knife and twisting. Divide ¼-teaspoon sea salt among the four halves by evenly sprinkling a generous pinch on each piece. Divide and drizzle 2 teaspoons of lemon juice equally onto the four pieces. Score flesh and scoop out flesh with a spoon. Transfer to bowl with onion mixture.
  3. Add cilantro leaves to bowl. Using a spoon, begin to fold and mash avocado flesh, while at the same time combining with onion mixture and cilantro leaves. I like my guacaracha somewhere between smooth and chunky, which generally takes a few turns of the bowl with a spoon.
  4. Fold in lime juice and taste mixture. If you want more heat, add ½ teaspoon more sriracha. If you want more citrus, add 1 teaspoon more lemon juice. Fold in chopped tomatoes. Serve immediately with chips and watch it disappear!

More Great Recipes:
Vegetable|Fruit|Make Ahead|Serves a Crowd|Vegetarian|Gluten-Free|Vegan|Appetizer|Snack

Reviews (6) Questions (1)

6 Comments

TheWimpyVegetarian January 18, 2011
Perfect!!! I love the addition of the sriracha!!
 
Author Comment
gingerroot January 20, 2011
Thanks, ChezSuzanne! The sriracha adds a really tangy kick that I love in contrast to the avocados.
 
Sagegreen January 16, 2011
I will be trying this out this afternoon when my son visits. It looks great!
 
Author Comment
gingerroot January 16, 2011
Thanks, Sagegreen - hope you enjoy it as much as I do!
 
Sagegreen January 17, 2011
We really enjoyed the heat in this, especially together with our sangria salsa...even with our team losing and now out of the playoffs.
 
Author Comment
gingerroot January 20, 2011
So glad you enjoyed it!