A Pati Jinich Recipe
Piquín and Agave Guacamole
6 servings
Guacamole con Piquín y Agave
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.
