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- Prep 10min
cup onions, finely diced
cup fresh cilantro, finely chopped
lime, freshly squeezed (reserve juice; discard remainder)
bag Food Should Taste Good™ jalapeno tortilla chips
Remove fruit from the inside of each avocado. Use a fork to gently mash until chunky. Add onions, cilantro, and lime juice. Continue to mash. Add Sriracha to the guacamole and fold in just slightly. Salt to taste.
Top with additional Sriracha, if desired. Serve with Jalapeño chips & enjoy!
Nutrition InformationNo nutrition information available for this recipe
The Epicurious Blog
Admittedly, I go a little overboard with my guacamole. I know the purists out there prefer nothing more than just mashed avocado with a bit of salt and lime, but I prefer a bit more flavor to balance the richness of avocados. For me, plain avocado just isn&apost all that flavorful or enticing and I find it tastes best when well contrasted with a variety of other tastes. I usually end up adding a bit of diced scallion, ground pepper, some roughly chopped cilantro, lime zest, and maybe even a minced chili pepper if I&aposm feeling up to it.
Yes, it&aposs probably a little much and it usually requires more ingredients than I might actually have on hand but that&aposs just how I roll. However, I&aposve recently discovered a phenomenal alternative: sriracha.
Sriracha is Thai condiment composed of chili peppers, garlic, vinegar, sugar, and salt. The resulting sauce is sweet, salty, and incendiary. Recently, more and more European and American homes are beginning to stock it their pantries for use in a variety of dishes such as mixed grills, hot wings, and crab burgers. The most popular brand is made by Huy Fong Foods (look for the rooster on the label) and it can found in practically every grocery store.
When added to smashed avocados along with a bit of lime the resulting guacamole is perky and somewhat smokey. The chilies and vinegar cut through the fatty avocado flesh, while the fats in the avocado temper the fiery flavors of the sriracha. Serve it with tortilla chips or veggies for a perfect Super Bowl Sunday snack.
I love avocados. Will definitely try this recipe.Suggest you look into guasacaca a venezuelan avocado based sauce that I love and have successfully prepared for family and friends.Everybody loves guasacaca!!
Oh Garrett, you brilliant man you! I&aposve been adding Sriracha to mayo for dipping or sandwiches but adding it to guacamole? Well, that&aposs just genius!
I&aposm off to go buy some avocados! I&aposll see if they have superhero capes because you need one.
I also like to play up my guac. Change is good and as I have never heard of sriracha I will be looking for it and look forward to using it next time. Sounds like something I could get used to eating in many different forms!
Ack! I am stuck in the house today (people fixing things) - but I. NEED. THIS. NOW. I, too, tend to dress my guac with minced bits of stuff. But this will be a little something just for me. I shall smear it on a whole wheat pita and eat it while watching "Top Chef". Or maybe eat it in the tub with a margarita and a book. Damn! Sorry, kids, but mommy is going to be involved with tequila and avocado this afternoon. Go watch "Degrassi".
That sounds fabulous and incidentally, I have a bottle of srichacha hanging out in my pantry. Will have to make this.
Incidentally, Sriracha isn&apost Thai. It is made in California and was invented there.
Pulled Pork and Sriracha Guacamole Grilled Cheese
Hey! It’s been a while. I hope you all had a wonderful holiday. Ours was perfect. I said the reason that I wasn’t blogging was because I was spending time with family over the holidays. And while that was the truth, it was only part of the truth. The whole truth is I’ve been keeping a little secret.
A little secret that has made me so nauseous that even the idea of standing in the kitchen was not appealing.
A little secret that now has me craving spicy pickles, chicken nuggets and cheese whiz.
A little secret that will show it’s chubby, cute little face come July.
That’s right friends, I’m pregnant!
We’re going to have another little baby running around. Kellan is going to be a big brother. We’re going to be a family of four.
And we couldn’t be happier.
And now that I’m out of the first trimester, I’m hoping the morning sickness (read: all day sickness) will go away and I’ll be able to get back in the kitchen and start creating more recipes to share with you. In the mean time, I thought I would share this absolutely delicious Pulled Pork and Sriracha Guacamole Grilled Cheese. It’s cheesy. It’s porky. It’s spicy guacamole goodness. And I promise that’s not just crazy pregnancy cravings talking. Try for yourself!
- If you don't have Sriracha, you can substitute another hot sauce or use 1/4-1/2 teaspoon of cayenne pepper.
- Play around with the measurements - If you like more garlic, add more, etc.
- If you don't like your guacamole spicy, simply omit the jalapeno and cut back on the Sriracha.
- Recipe adapted from Alton Brown
Tag me on social! I want to see what you made! @jamiemba
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Wednesday 10th of August 2011
I'm not always a huge guacamole lover but will definitely try this at some point!
Savorique - you're SO right, avocado chocolate mousse ROCKS! I love it. I also love it frozen instead of ice cream. I'm now designing a website for my own company (Miracles with Maria) which is a culinary nutrition business. Here's the most basic avocado mousse recipie I use and I'll be posting other variations as well. One thing to keep in mind - I use agave nectar in place of sugar - it's a syrup that comes from a cactus plant in Latin America and is low on the Glycemic Index so if you need to watch your sugar intake it's a good alternative. I prefer the raw version of all the ingredients but it's not necessary. Agave nectar can be found in some grocery stores and pretty much all health food stores. Medjool dates are a large kind of date and are easily found in health food stores as well as quite a few bulk food stores and some grocery stores.
Jamie - I love your blog and the recipies too. Thanks for being awesome. You should include a list of where you buy all your plates, cutlery etc in fundamentals. I adore most of them and have no idea where they come from.
RAW VEGAN CHOCOLATE MOUSSE:
1 ripe avocado 12 medjool dates 4 tbsp agave nectar (play with this if you like it a bit sweeter) 8 tbsp raw cacao powder (you can play with this measurement too) 1 pinch cayenne or chilli powder (optional) 3 cups water
1. Pit the dates and soak them in water for at LEAST two hours and up to overnight. I usually try longer as it makes them softer.
2. Blend the soaked dates, agave nectar and about half a cup of the soaked date water until smooth.
3. Mash the avocado then add it to the food processor along with the cacao and cayenne/chilli powders. It's important that you do mash the avocado before putting it in the food processor as overblending it can give it a funny flavour.
4. Blend on high speed until silky smooth and enjoy! If it's not smooth enough just add a bit more water from the dates to loosen it up.
Holy Guacamole! 18 of the Best, Most Guac-tastic Recipes EVER
Truth: If guacamole didn't cost extra in our favorite restaurants, we'd happily slather it on everything. But as much as we love digging in while eating out, we know DIYing the avocado DIP at home is just as good. Now we're going to tell you how to make it even BETTER. With just a few wild card ingredients (grapefruit! pumpkin seed!) you can easily whip up a batch with surprises in every bite. “OMG," is right. Here are some of our favorite avocado mashups and guacamole remix dishes to try yourself at home. Better bust out the chips now…
Roasted Corn Guacamole
It doesn’t get much more Mexican than corn and avocados. This guacamole not only looks super pretty, with its combination of bright colors, but it’s the perfect accompaniment to an early summer BBQ. (via Eclectic Recipes)
You knew that popular spicy sauce was going to make an appearance in here at some point, right? This recipe takes guacamole to the next level with a punch of spicy Sriracha heat. (via Damn Delicious)
This just in: There are guacamoles out there that aren’t made with avocados. It seems insane, but one look at this creamy dip made with a different green (broccoli) will have you re-thinking everything you thought you knew. (via The Novice Chef)
Guacamole Quinoa With Mango
Any recipe roundup worth its salt (tequila salt, that is) wouldn’t be complete without a nod to our main grain — quinoa. This dish combines mango guacamole with quinoa for a filling and delicious meal. (via Foxes Love Lemons)
Grilled Pineapple Guacamole
We’ll see your mango guacamole and raise you grilled pineapple. Just when you thought guacamole couldn’t get fruitier, this sweet recipe threw in pineapple straight off the grill. (via Lemon + Mocha)
Black Bean and Sweet Corn Guacamole Dip
A layered dip of deliciousness, this dish combines black beans topped with a sweet corn guacamole, cotija cheese and fresh tomato. It’s like diving straight into Mexico, but a bit more messy. (via Iowa Girl Eats)
Two of our favorite dips in one scrumptious dish… and you can make it faster than you can say the word “guacamole.” (via Martha Stewart)
Buffalo Bacon Blue Cheese Guacamole
We didn’t think it was possible to cram this much yum into one dip. Buffalo sauce, crispy bacon, blue cheese on top of avocados? We just died and went to app heaven. (via Dixie Chik Cooks)
Mango Crab Guacamole
If you want pure decadence, then this is the recipe for you. Adding fresh crab meat to creamy, cheesy guacamole turns this dip into something best enjoyed with a margarita in-hand. (via Pip + Ebby)
Just when you thought you’d seen it all, someone goes and blows your mind all over again. This Italian take on guacamole sees basil pesto combined with fresh avocados. Simple and delicious. (via Two Peas and Their Pod)
Wasabi Avocado Dip
There’s spicy guacamole and then there’s wasabi guacamole. Use it as a dip, or slather it in your sushi rolls. (via Pickled Plum)
Guacamole Tuna Salad
Combining guacamole in a salad with tuna and roasted pepitas will have you running to the kitchen to give it a go. (via Bev Cooks)
It’s getting all Caribbean up in here. Mango and papaya are great in guacamole, and this dip combines them both. We’ll let you digest that (and this recipe) for a minute. (via Milk Free Mom)
This recipe combines crumbled blue cheese, sour cream, jalapeños and avocados. Is anyone else salivating right now? (via Baked Bree)
Spicy Queso Fresco Guacamole
Avocados and cheese are a match made in heaven. Add a little spice to their relationship with some chopped jalapeño. (via What’s Gaby Cooking)
Spicy Mango Mint
You like it a-spicy. We’ll give it to you a-spicy. (via Brit + Co.)
Chunky Citrus Guacamole
You may have heard of lime juice in your guacamole, but have you ever tried orange juice? This guacamole combines the wonderful citrus flavors of orange and lime and the smokiness of paprika and chilli powder. (via Foodie Crush)
Twice the greens equals twice the deliciousness in this dip that blitzes avocados with edamame beans. It tastes totally unhealthy, which our favorite healthy dishes always do. (via Two Peas and Their Pod)