One night, a friend of mine was raving about the best guacamole that someone had made for her. Wasabi guacamole. Why have I never heard of this? She didn’t have the exact recipe, but some Googling and recollection of the ingredients was enough to get this party started. Hot, fresh and flavourful, this was tasty and cleared up my sinuses (damned cold!)
Wasabi Guacamole – Makes about 1.25 cups
- two avocados (use large, I had small ones)
- one small tomato, diced
- one small onion, diced (I used red onion)
- one green onion, chopped (I ran out, so I used chives from the garden)
- two tablespoons of chopped cilantro
- two tablespoons of lime juice
- one tablespoon of Worcestershire sauce
- one teaspoon of red hot sauce, or any hot pepper sauce.
- one teaspoon of kosher salt (or to taste)
- one teaspoon of wasabi paste, powder, whatever you have (The flavouring on this can vary wildly from one brand/preparation to the next. Try a smaller amount first and add more to taste)
Peel and pit your avocados. Put them into a container and mash with a fork.
Add all of the other ingredients. Stir. Taste and adjust seasonings as necessary (especially that wasabi!)
Let sit in the refrigerator for at least an hour for the flavours to mingle like an awkward office social. I always put plastic wrap right on top of the guac to prevent browning as much as I can.
Sprinkle with any leftover ingredients as garnish. So pretty. Eat it with a spoon. Or vegetable sticks, or whatever you want. My vote is for a spoon….