In an effort to incorporate guacamole into as many of my meals as possible, I decided to get my fusion on.
Thai dishes feature a lot of similar flavors as Mexican, surprisingly, making them great candidates for combination. Cilantro, hot peppers, green onion, garlic, cumin, and lime are just a few examples of shared ingredients, and wouldn’t you know it, they’re all ingredients that I typically use in my guac.
I only had to make a few minor tweaks from the guacamole recipe I know and love in order to get it to fit in with my Thai-inspired cuisine. To take it from the south-of-the-border to southeast Asia, I decided to switch out the jalapeno for hot red peppers and sweet chili sauce, add in ginger and toasted sesame oil, and sprinkle the top with sesame seeds before serving.
Guys, why haven’t we been doing this forever? I scraped the bowl after making the first batch, and then rushed into the kitchen to make a second. This stuff is gooo-ooo-oood, and I honestly feel bad for my former self for not thinking of it sooner.
This Thai Guacamole was so good that it made me forget that it was Monday. It was so good that I forgot that they are killing off everyone I like in Game of Thrones. It was so good that I forgot to write this post until I was already supposed to have posted it.
That being said, I should probably wrap this up and get you the recipe already, eh?
What would you serve your Thai Guacamole with? Rice chips, tortilla chips, curry, and stir fries come to mind for me! Whatever you make it with, don’t forget to take a photo and show it off on Instagram or Twitter with #hostthetoast!
- 3 ripe Haas avocados
- Juice of 1 lime
- 1 teaspoon toasted sesame seed oil
- 1 teaspoon sweet chili sauce, plus more to top
- 1/2 teaspoon cumin
- 1/2 teaspoon Kosher salt
- 1/2 red chili, seeded, stemmed, and minced
- 1/4 cup green onion, sliced
- 1/4 cup cilantro, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- Black and white sesame seeds, to top
- In a large bowl mash the scooped avocado with lime juice, sesame oil, and sweet chili sauce, mixing well. Mash in the cumin and salt, and mix until well-combined. Fold in the chili, green onion, cilantro, garlic, and ginger. Drizzle sweet chili sauce on top and sprinkle with sesame seeds. Serve at room temperature.
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