My guacamole has never turned out to be very interesting, until now. On a whim, I mixed avocado, lemon 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.)
- Lemon juice, maybe one teaspoon per avocado
- Sriracha sauce. Start with a small dash and adjust
- 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. But the recipe stands on its own. My approach to guacamole is K.I.S.S.