Guac on steroids!!!
Avocados + me = true love.
They somehow actually make every single dish better. They’re a staple in our house, always kicking around. I buy the bags of five large ones from Costco. And then we put them on everything – salads, burgers, soups, sandwiches… do you put them in smoothies? My friend Laura does but I’ve never tried it. I can imagine they get all creamy and delicious so I should get on that.
Before My Other Half and I bought our house, I was the nacho queen. I actually ate nachos every single day. How I was not 300 lbs, I will never know. I think Roomie thought I was nuts. So unhealthy. But when I was feelin’ fancy, I’d also whip up a batch of guacamole too. Having worked in a Mexican restaurant for four years, I had it down pat.
There’s nothing better than my authentic guacamole, made without shortcuts… but sometimes I just don’t have the time or patience and that’s when I make cheater guacamole. Which means mashing an avocado and adding a couple spoonfuls of salsa and calling is guac. My Other Half hates it but it satisfies my cravings just fine.
Rarely have I experimented with out-of-the-box guacs like this one, with the exception of Nigella’s Roquamole which is basically just blue cheese and avocado. It’s unreal. I’ll blog about my version sometime. I promise.
I am just so in love with all things sriracha lately. And anything remotely Mexican, but that’s nothing new.
TRY THIS. Your friends will like you more! Than they already do.
- 1 avocado
- 2 tbsps red onion, finely chopped
- 2 green onions, sliced (reserve some for garnish)
- 2 tsps lime juice
- 2 tsp Sriracha
- 1/2 tsp soy sauce
- 1/2 tsp sesame oil
- ¼ tsp minced ginger
- Sesame seeds, for garnish
- Salt & pepper, to taste
- Tortilla chips for dipping
- Mix everything together except the sesame seeds and tortilla chips. Garnish with more sriracha, green onions and sesame seeds. Serve chilled or at room temperature. Recipe can easily be doubled, tripled or even quadrupled.
- Adapted from Shutterbean