Wasabi Guacamole

20101021_wasabiguacamoleSMALL.jpg

[Photographs: Eventful Moments]

Recipe adapted from Chef Zac Campbell of Eventful Moments. Campbell makes this Asian/Mexican fusion of guacamole for Day of the Dead celebrations.

Wasabi Guacamole

The recipe box is closed. Read about why and how to export your data »

About This Recipe

Yield:6
This recipe appears in: Serious Heat: Three Spicy Recipes for Day of the Dead

Ingredients

  • 3 ripe Hass avocados
  • 1/3 cup pickled Japanese ginger
  • 1/3 cup sour cream
  • 1 1/4 tablespoons wasabi powder
  • 1/4 cup scallions, white and light green parts only, finely chopped
  • 1/2 teaspoon kosher salt
  • 1 1/4 fresh lime juice

Procedures

  1. 1

    Cut the avocados in half lengthwise and remove the pits reserving 1 pit for later use. Scoop the pulp of the avocados into a small nonreactive bowl. Mash the pulp coarsely using a fork or a whisk. In another non reactive bowl, mix the wasabi powder and the sour cream making sure there are no lumps. Combine the remaining ingredients. Stir this mixture gently into the mashed avocado. The guacamole can be refrigerated for up to 2 hours. Place the reserved pit in the guacamole and cover with plastic wrap, pressing the wrap onto the surface of the guacamole.

Comments

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: