Piquín and Agave Guacamole

Name: Piquín and Agave Guacamole
Ingredients: 6 to 8 dried piquín chiles (crushed or chopped); 2 tablespoons pecans; Zest and juice of 1 lime; 2 tablespoons chopped spearmint (hierbabuena) (plus more finely chopped for garnish); 2 teaspoons agave syrup; 1 teaspoon kosher salt; 2 to 3 ripe avocados (halved, pitted and diced); 1 cup dragon fruit (diced); Tortilla chips or tostadas (for dipping)

Ingredients

6 to 8 dried piquín chiles crushed or chopped
2 tablespoons pecans
Zest and juice of 1 lime
2 tablespoons chopped spearmint (hierbabuena) plus more finely chopped for garnish
2 teaspoons agave syrup
1 teaspoon kosher salt
2 to 3 ripe avocados halved, pitted and diced
1 cup dragon fruit diced
Tortilla chips or tostadas for dipping

To Prepare

On a small comal or skillet, preheated over medium-low heat, toast the piquín chiles, until lightly browned. Remove from the heat. Toast the pecans for a few minutes. Remove, chop and set aside.
In a molcajete or a bowl, add the toasted piquín chiles, along with the zest and juice of a lime, spearmint, agave syrup and salt, and mash until turned into a paste. Incorporate the avocado and mash and combine. Garnish with finely chopped spearmint, dragon fruit and the toasted pecans. Serve with tortilla chips or tostadas.