Guacaracha

1. 1

   In a large bowl, add onion, cilantro stems and 1 1/2 teaspoon of sriracha. Thoroughly mash mixture with the flat underside of a fork (so the mixture is smooshed under the tines). Add cumin and mash again.

2. 2

   Halve avocados lengthwise around pit, and twist to open. Remove pits by carefully scooping out with a spoon, or tapping pit with a knife and twisting. Divide 1/4-teaspoon sea salt among the four halves by evenly sprinkling a generous pinch on each piece. Divide and drizzle 2 teaspoons of lemon juice equally onto the four pieces. Score flesh and scoop out flesh with a spoon. Transfer to bowl with onion mixture.

3. 3

   Add cilantro leaves to bowl. Using a spoon, begin to fold and mash avocado flesh, while at the same time combining with onion mixture and cilantro leaves. I like my guacaracha somewhere between smooth and chunky, which generally takes a few turns of the bowl with a spoon.

4. 4

   Fold in lime juice and taste mixture. If you want more heat, add 1/2 teaspoon more sriracha. If you want more citrus, add 1 teaspoon more lemon juice. Fold in chopped tomatoes. Serve immediately with chips and watch it disappear!

* Per serving · 4 servings · Values may vary.

No additional tips available.