Another Super Bowl offering! Thai-flavored guacamole. I had some avocados that were perfect for once in my ever-loving life, and I wanted to make a new-ish but still easy guacamole recipe. We've been having this guac at a new restaurant near us that comes topped with bacon and goat cheese and cucumber, and I think cucumber and avocado is so nice together - creamy + fresh + green all at once.
Then! I realized that lots of Thai recipes include lime and chilies and cilantro...just like Mexican guacamole. So we did it.
Guacamole with Cucumber
Fish sauce is a key here, and if you don't own any I'd suggest buying some! It doesn't add a fishy taste at all, just a salty flavor that is distinctly East Asian. A hot pepper and cashews for topping round out the flavors, and you'll be fully obsessed.
You need! Avocados, obviously. 2 is good for a small group without ending up with a vat of browned guac the next day. Then we have half a lime, cilantro, a fresh red chili pepper, a small cucumber, fish sauce, rice vinegar, and cashews.
Start by prepping the veggies. Chop the cilantro and cashews, dice the cucumber, and finely mince the red pepper. I used a small red jalapeno, but any fresh spicy pepper you like will work! Take out the seeds and ribs if you'd like a mild guac - I left them in and went pretty spicy on this dish.
Now we'll make the cucumber relish and let it marinate for a few minutes. Combine the cucumber with half of the chili pepper, 2 tablespoons of rice vinegar, and ½ teaspoon of fish sauce. Just a little does the trick! Stir the relish and let it sit while you fix the rest of the guac.
Now that everything is prepped, cut open and dice the avocados. I dice them in their skins then scoop them into a bowl. Combine the avocado with ½ of the lime (so ¼ of a whole lime), the rest of the chili pepper, the cilantro, and ½ teaspoon fish sauce. Stir gently to combine without mushing up the avocado too much - chunky is wonderful here!
Taste the guac and add more lime for tang or fish sauce for salt - I added a few more drops of fish sauce but left the lime as it was.
Right before you serve, drain the cucumber relish in a small colander.
Then, add the relish on top of the guac, scatter lime wedges and cashews over everything, and serve! Tortilla chips are wonderful for dipping, and rice crackers are fun and special for the Asian flavors we have going on.
This is a little bit different, but no so crazy that it doesn't still feel like guac. The cucumber adds this great freshness, and lime + fish sauce adds great flavor without being fishy at all.
Super Bowl plan is coming together!
Thai Guacamole + Cucumber Relish
Equipment
Ingredients
- CUCUMBER RELISH
- 1 kirby or small cucumber diced
- ½ red jalapeno or hot pepper minced
- 2 tablespoons rice vinegar
- ½ teaspoon fish sauce
- GUACAMOLE
- 2 ripe avocados diced
- ½ teaspoon fish sauce
- ¼ lime juiced, plus more if needed
- ¼ cup cilantro chopped
- ½ red jalapeno or hot pepper minced
- ¼ cup chopped cashews
Instructions
- For the relish, combine the cucumber, hot pepper, vinegar, and fish sauce in a small dish. Stir to combine and let marinate while you make the guacamole. Right before serving, drain in a small colander.
- For the guacamole, gently stir together the avocado, fish sauce, lime juice, cilantro, and hot pepper. Taste, and add more fish sauce for salt or lime juice for tang.
- To serve, spread the guacamole in a flat dish. Top with the cucumber relish and sprinkle the cashews over the entire dish.
- Serve with tortilla chips or rice crackers.
- Enjoy!
This guacamole, just OMG 🙂
This sound right up my alley of things I love!!
YES! I hope you like it!