I first used sriracha in my guacamole when half way through making it, I realized I had no fresh jalapeno. It was so good, adding a bright tangy heat, that I have never made it any other way since. I also think that mashing the onions, cilantro and sriracha before adding any other ingredients allows the flavors to come together for a balanced dip that always elicits happy eating noises. For better or worse, my husband has been known to make a meal of this – it’s a good thing avocados are heart healthy. In addition to chips, this is also good with migas, chilaquiles and steak tacos.

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