Fact: guacamole is always a welcome addition to parties and tailgates. It’s simple, delicious and easy to whip up in a flash. In fact, you probably already have your own go-to recipe. However, our Thai Guacamole with Lemongrass is a fun Southeast Asian-inspired twist you’ll want to try. And boy, does it come with a kick! This fusion version of guac will transport you beyond the south of the borger across to the other side of the world. Sound good? Now let’s guac and roll!
Thai guacamole calls for the same ripe avocados but swaps out the other typical ingredients such as tomatoes and Serrano chiles. Instead, the secret lies in the lemon grass and Thai chiles. Lemon grass may not be the first thing you think of when you think about guacamole. In fact, probably pretty far from it. However, its pungent citrusy taste really lends itself to some incredible flavors. It’s not only bright and lemony without the tart or sour notes but even a tad herbal. This zingy, grassy herb is one of the most important ingredients in a variety of Thai and other Southeast Asian cuisines. From soups to salads to marinades and even teas, lemon grass stalks impart a deep fragrance and unforgettable flavor. Trust us, one taste and you’ll want to add it to everything else too!
Now let’s talk about Thai chiles. They may be small but don’t let their size fool you. Not for the faint of heart, these chiles pack a punch at 50,000 to 100,000 Scoville Heat Units (SHU). That’s 20 times hotter than jalapenos! Some may balk at the idea of consuming such a spicy chile. However, use sparingly and you’ll find that it yields some pretty incredible flavors to not just this guacamole but other curries, soups and stir-fries.
Finally, mint adds the finishing touch. The coolness adds a pleasant refreshing contrast against the zing and spice in this Thai guacamole. The result is one dynamite recipe you just might be dipping more into at future game nights and gatherings.
Mint Lemongrass Guacamole
- 1 thai chile stem removed; minced
- 4 avocados peeled and seeded
- 1 lime juiced
- 2 cloves Melissa's Peeled Garlic minced
- 10 Fresh Mint Leaves minced
- 3 Melissa's Lemon Grass Stalks ends trimmed; 1 or 2 outer layers peeled and discarded
- 1/2 Melissa's Perfect Sweet Onion diced small
- 1/4 cup cilantro minced
- Kosher Salt and Freshly Ground Pepper to taste
- Place the chile and avocados in a large bowl and mash. Stir in the lime juice.
- Add the rest of the ingredients and mix well.
- Refrigerate for 1/2 hour and serve with chips.