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Bowl of guacamoleMy guacamole has never turned out to be very interesting, until now. On a whim, I mixed avocado, lime juice and sriracha sauce, a spicy Thai paste of hot peppers, distilled vinegar, garlic, sugar and salt. (The sriracha known as “rooster sauce” in the U.S. is Vietnamese, made by a Vietnamese immigrant. But my Thai daughter-in-law uses it.) Ignore the “sugar” – you can’t eat enough sriracha to be harmed by the sugar unless you are Thai, Mexican or a person from some other heat-loving culture. (Joke. Not even if you are.)

Ingredients

  • Avocado(s)
  • Lime juice, maybe one teaspoon per avocado
  • Sriracha sauce. Start with a small dash and adjust

Directions

  • Peel and roughly smash the avocado
  • Mix in lime juice and sriracha.
  • Taste and adjust

You could add cumin, cilantro, tomato, onion or something else. I didn’t have them. And the recipe stands on its own. My approach to guacamole is K.I.S.S.

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