ASIAN GUACAMOLE

By BobD

Ingredients

• 2 ripe avocados, peeled, pitted, and diced
• 1/2 cup diced onion
• 1/2 cup diced tomato
• 3 tablespoons sake
• 1/4 cup sliced scallions (green part only)
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons minced fresh ginger
• 1 tablespoon chopped cilantro
• 1 tablespoon vegetable oil
• 1/2 teaspoon chili sauce with garlic (such as Sambal Oelek)
• 1 teaspoon Alan's Chili Pepper Water (see Notes), or 1/4 teaspoon finely minced jalapeno chile
• 1 teaspoon salt to taste

Preparation

Step 1

Combine all of the guacamole ingredients in a mixing bowl and mix gently without mashing the avocado.

Serve immediately or cover and refrigerate.

Alan's Chile Pepper Water, used in the guacamole, is a mild all-purpose table condiment popular in Hawaii.

To make it, combine in a blender 1/3 cup cold water, 1 garlic clove, 1 red serrano chile (or 1/2 jalapeño), 1 tablespoon white vinegar, 2 teaspoons minced ginger, and a pinch of salt. Puree until smooth.

Bring 1-1/4 cups of water to a boil in a saucepan, add the puree, return to a boil, then remove from the heat and let cool.

Transfer to a glass bottle and keep refrigerated.

Use as a seasoning for salads or fish dishes, or place it on your table during mealtimes and use it as a condiment.

This will keep 2 to 3 weeks if refrigerated.