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