The best sriracha guacamole is made with only ripe avocados, salt, lime juice, onions, cilantro, chopped tomato, and Sriracha. Serve it as a dip at your next gatherings, or spoon it on top of tacos for a quick dinner boost.
If you enjoyed the best classic guacamole, you will surely love this one! Just adding a bit of Sriracha will give it that nice kick and spice when biting into your tortillas chips. It will surely be a crowd-pleaser.
Origin of Guacamole
Both the term “guacamole” and the dip originate in Mexico, where avocados have been grown for thousands of years. The name is a combination of two Aztec Nahuatl words: ahuacatl (avocado) and molli (sauce).
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Ingredients Needed For Sriracha Guacamole
To make guacamole, all you need are ripe avocados and salt. Following that, a little lime or lemon juice for a splash of acidity will help to balance the avocado’s richness. But, to truly enhance guacamole is the mix-in of chopped cilantro, red onions, tomatoes, and a dash of Sriracha for that kick. If you have guests that don’t like spicy guacamole, not a problem! Just opt out of the Sriracha. It will still be the best guacamole they’ll ever have.
How To Store Guacamole
Guacamole is best consumed immediately after making it. Avocados, like apples, begin to oxidize and turn brown once sliced. However, the acid in the lime juice you add to guacamole will help slow down the process, and if you store the guacamole correctly, you can easily make it a few hours ahead of time if you’re planning for a group.
The key to keeping guacamole green is to keep it away from air! Transfer it to a bag, wrap it in plastic wrap, and press down to squeeze out any air pockets. Make sure every exposed guacamole surface is touching the plastic wrap and not the air. This will keep the browning to a bare minimum.
This method allows you to keep the guacamole in the fridge for up to three days.
If you leave the guacamole out in the open, it will turn brown and discolor. The browning isn’t particularly appetizing, but the guacamole is always tasty. The brown pieces can be scraped off and discarded, or they can be mixed into the rest of the guacamole.
How To Make Sriracha Guacamole
Servings: 2 Cups | Course: Snack | Cuisine: Mexican
- 3 Ripe Medium Avocados
- ¼ Tsp of Salt (more to taste)
- 1 Tbsp Fresh Lime Juice or Lemon Juice
- 2 Tbsp to ¼ Cup Red Onion (minced)
- 2 Tbsp Cilantro (leaves and tender stems, finely chopped)
- A dash of freshly grated black pepper (to taste)
- 2-3 Roma Tomatoes (chopped)
- 2 Tbsp Sriracha
Note: Can’t find Sriracha, Try this recipe with some Cholula Hot Sauce.
Prep: 10 minutes
Time needed: 10 minutes.
- Chop Tomatoes, Cilantro, and Onions.
Place your chopped tomatoes, cilantro, and onions into a bowl. Give everything a good mix. Set it aside.
- Cut the avocados and remove the flesh. Mash with a fork.
Cut the avocado in half and remove the pit. Take your knife to slice into cubes and then with a spoon to scoop it out into a bowl. Use your fork to roughly mash the avocados. Don’t overdo it as you want to leave some chunks.
- Season with lime juice, salt, and pepper.
Add lime juice to add acidity and prevent oxidation. Season with salt and pepper to taste.
- Add Guacamole into the tomatoes, cilantro, and onions.
Scoop your mashed avocado into the tomato, cilantro, onion mix.
- Add Sriracha and Mix.
Add in your Sriracha sauce and give everything a good mix. Transfer the Sriracha Guacamole into an airtight container.
Serve immediately and Enjoy! If you aren’t ready to enjoy it, place a plastic wrap on top before closing it to prevent air from reaching in. Refrigerate until ready to enjoy! Try our Sriracha Guacamole.