Spicy Guacamole Raita: East meets South-West

November 14, 2019

It’s National Spicy Guacamole Day!

In honor of National Spicy Guacamole Day, I am sharing a recipe that I recently created for a party. Living in California gives me access to some of the finest Mexican or Spanish cuisine. Additionally, here in California we have access to avocados nearly year round!

I’m often searching for dishes that have that extra twist. This dish fuses the traditional guacamole with an East Indian dip called raita, which is made from yogurt and some spices. What I find interesting about this fusion is that both guacamole and raita are often incorporated as cooling elements in cuisine with hot elements. This contrasting flavor brought out by raita or guacamole is often used as a dip with breads, such as naan or flatbreads, or with chips, paired with salsa or chutneys.

So it almost seems natural to fuse these two dishes. This no-holds-barred spicy punch!

Ingredients

  • 4 medium ripe avocados
  • 1 medium-sized red onion (very finely chopped)
  • 2-3 small tomatoes, seeded and diced (very finely chopped)
  • 2 tsp. cumin powder
  • 1-2 small serrano chilies seeded, (very finely chopped)
  • 1 jalapeño peppers (3-4” long)
  • 1 tsp. cayenne chili powder
  • 1 tsp. crushed red chili flakes
  • 1 tsp. Sriracha hot sauce
  • 2 large fresh minced garlic cloves
  • 1 tsp. kosher salt – adjust to taste
  • 1/2 cup chopped fresh cilantro leaves
  • 2 tsp. lime juice (Juice of 1 large lime)
  • 1 tbs. lemon juice (Juice of half a lemon)
  • 1 tsp. honey (shhhh… it’s my secret to balance the flavors!)
  • 1 cup greek yogurt (fresh, unsweetened, whisked till smooth)
  • Dash salt (or to taste)

The Process

  • Mash the avocados until they are smooth in a large mixing bowl
  • With a fork mix in the lime and lemon juices
  • Add the chopped onion, tomato, green chili, and chopped cilantro.
  • Mix it up until all of the ingredients are blended
  • Add the greek yogurt
  • Season and stir with salt, and remaining spices
  • Chill the mixture in the refrigerator and serve.
  • Drizzle the top of the bowl of mixure with lime juice to keep it from browning
  • Tips: Wrap the bowl with a piece of plastic wrap against the surface of the lid. Refrigerate the guacamole for at least 15 minutes to allow the flavors of the chiles and the cumin to meld and deepen.