Tangy Thai Guacamole

Ingredients
3 ripe avocados
1 lime, juiced
3-4 green onions, chopped
1 red chili, seeded and minced
1 tsp ginger, freshly grated
1 clove of garlic, minced
1 tbs sweet Thai chili sauce

Instructions

– In a bowl, mash the avocados.
– Mix in lime juice, green onion, red chili, ginger, garlic and thai chili sauce.
– Serve immediately or store in the refrigerator for up to three days.

Traditional Guacamole

Ingredients

3 medium avocados or 4 small ones;
1 firm tomato, finely diced;
1/2 white onion;
1/2 cup chopped cilantro;
2 tbsp fresh lemon or lime juice;
salt and pepper to taste.

Instructions

– Open the avocados and scoop out the flesh.
– Mash the flesh with a fork, it can still have hard parts, follow your preference.
– Stir the other ingredients.
– Enjoy right away or store in the refrigerator.

A trick is to put a plastic wrap that touches the guacamole so it doesn’t brown because of contact with air.

Grilled Corn Guacamole

Ingredients

3 ripe avocados
½ cup grilled corn kernels
1 lime, juiced
¼ red onion, finely diced
½ jalapeno pepper, minced
1 tomato, seeded and diced
1 clove of garlic, minced
1 bunch of fresh cilantro, chopped
½ tsp chili powder
½ tsp cumin
cayenne pepper to taste
salt and pepper to taste

Instructions

To grill the corn:
– Soak cob in water for 15 minutes.
– Remove cobs from water.
– Place cobs on the grill for about 10 minutes, turning frequently until you’ve got grill marks on all sides.
– Carefully cut the corn off the cob.

To make the dip:
– Using a potato masher, mash the avocados.
– Mix in lime juice, corn, red onion, jalapeno, tomato, garlic, chipotle pepper, cilantro, cumin, chili powder, salt and pepper.
– Serve immediately or store in the refrigerator for up to three days.