Pan-Asian Guacamole

Pan-Asian Guacamole

4 ripe avocados from Mexico, halved, seeded and peeled
3 tablespoons rice vinegar
1 teaspoon soy sauce
1/4 teaspoon toasted sesame oil
1/2 medium red onion, diced
1 tablespoon white miso paste
1 clove garlic, finely minced
1 teaspoon freshly grated ginger
Large pinch Korean chili flakes (can substitute dried red pepper flakes)
1/2 cup chopped roasted, salted peanuts
1/2 cup diced English cucumber
1/2 tablespoon finely chopped fresh mint leaves
Kosher salt
Freshly ground black pepper
1 teaspoon toasted white sesame seeds
1 teaspoon toasted black sesame seeds

In a large mixing bowl, combine avocados and rice vinegar. Toss to coat. Drain (reserve poured off rice vinegar). To avocados, add 1 tablespoon reserved rice vinegar, soy sauce, sesame oil, onion, miso, garlic, ginger, and chile flakes. Mash with a potato masher or the back of a fork. Stir in peanuts, cucumber, and mint leaves. Mix well. Season, to taste, with salt and pepper. Sprinkle with white and black sesame seeds.

Makes 1 batch guacamole