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  Blog by Harry Mossman

Sriracha Guacamole

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.)



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.