- 2 guajillo chiles stemmed seeded, sliced into ¼” rings
- 8 scallions roots and ends discarded white and light green parts sliced into ¼” rounds
- 2 Tbsps vegetable oil
- 2 Tbsps sesame seeds
- 3 ripe Avocados from Mexico halved pitted, meat scooped out and diced
- 2 Tbsps lime juice freshly squeezed
- 1/2 tsp Kosher or sea salt or to taste
- 1 cup pineapple peeled cored and diced
- 1 cup jicama peeled and diced
- 1/2 cup Japanese-style peanuts or coated and crunchy peanuts of your choice
- Set a medium-sized skillet over medium-low heat. Pour in the oil and let it heat for 1 to 2 minutes.
- Once it is hot, add the guajillo chiles and let them cook gently, for about 2 minutes, stirring constantly until they look a bit crisp and their color has changed.
- Add the scallions, mix with the chiles and the by now flavored oil, and cook for another couple minutes, until the scallions begin to wilt.
- Incorporate the sesame seeds, mix again, and cook for another couple minutes until seeds have begun to brown lightly. Turn off the heat and scrape into a small bowl.
- In a medium mixing bowl, add the avocado, lime juice and salt, and gently mash and mix with a fork.
- Incorporate the pineapple, jícama and Japanese-style peanuts. Scrape the avocado mix onto a serving bowl and spoon the guajillo chile, scallion and sesame seed mixture all over the top.