Asian Guacamole

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By Chef Irv Miller

Serves 2-4

1. 2 ripe Haas avocadoes, peeled, pitted and diced
2. ½ cup maui or Vidalia onions
3. ½ cup tomato, diced small
4. 2 tbsp pickled ginger, minced
5. 2 tbsp cilantro, chopped
6. 1 tsp. garlic chile paste or siracha
7. tsp sesame oil
8. 1 tsp sesame seeds, toasted
9. ¼ cup scallion, sliced
10. 2 limes, juiced

Method

1. Combine all ingredients in a mixing bowl and blend with a fork until smooth.
2. Serve Immediately. Apply plastic wrap directly to the surface of the guacamole and refrigerate for overnight or next day use.
3. Serve with freshly fried Taro, Vegetable, Wonton, or Tortilla chips.

Recipe compliments of Jackson’s Restaurant, Pensacola, Florida
www.JacksonsRestaurant.com