Make Ahead

Guacaracha

January 16, 2011
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
In This Recipe
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!
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Review
gingerroot

Recipe by: gingerroot

My most vivid childhood memories have to do with family and food. As a kid, I had the good fortune of having a mom who always encouraged trying new things, and two grandmothers who invited me into their kitchens at a young age. I enjoy cooking for the joy it brings me - sharing food with loved ones - and as a stress release. I turn to it equally during good times and bad. Now that I have two young children, I try to be conscientious about what we cook and eat. Right about the time I joined food52, I planted my first raised bed garden and joined a CSA; between the two I try to cook as sustainably and organically as I can. Although I'm usually cooking alone, my children are my favorite kitchen companions and I love cooking with them. I hope when they are grown they will look back fondly at our time spent in the kitchen, as they teach their loved ones about food-love. Best of all, after years on the mainland for college and graduate school, I get to eat and cook and raise my children in my hometown of Honolulu, HI. When I'm not cooking, I am helping others grow their own organic food or teaching schoolchildren about art.