Sometimes, missing an ingredient forces you to think outside the box. For example – I made plans to make beef fajitas/fajita salad (this means fajitas for the hubby, a salad for me) for dinner last night. I marinated the skirt steak the night before, so I was good to go. Or so I thought. When starting my prep work, I realized I didn’t have cilantro. I’d used what little I had in my marinade. How could I made the required (yes, it’s required!) guacamole without cilantro? I adore the freshness that it adds, and I’ve simply omitted that ingredient before and have been disappointed. Not wanting to go to the store (after all, I had this Live Chat to attend to in less than an hour – by the way, you can read the entire chat through this link if you missed it), it suddenly occurred to me.
Why not use some of the bountiful supply of Thai basil growing in my garden?
So I dashed out to cut a bit of basil (it’s been growing like crazy lately!) and tossed it in. The result?
A unique, but pleasantly bright and fresh new guacamole!
I love that Thai basil has anise-y flavor to it, different than the sweeter Italian basil (that is also taking over my garden), allowing the guacamole to really pop.
This might just be my new favorite way to enjoy guacamole.
Thai Basil Guacamole (gluten-free, vegan, sugar-free, soy-free)
2 avocados (or 1 extra-large avocado)
1 T finely chopped red onion
1 garlic clove, minced
1 jalapeno, seeded and minced (you can cut back the amount of jalapeno if yours is really hot or you’re not a fan of heat)
1 T chopped fresh Thai basil
juice of 1/2 lime
Salt to taste
Cut the avocados in half and scoop out the flesh into a medium bowl. With the tines of a fork, mash the avocado until no large chunks remain. Stir in the remaining ingredients, seasoning to taste.
Serve immediately, or cover with plastic wrap (pressing the plastic wrap so that it makes contact with the guacamole entirely) and refrigerate for a few hours.
Serves 4, unless you have real guacamole fiends, and in that case, 2.