Szechuan Guacamole

Szechuan and Mexican cuisine come together in this spicy appetizer.

1 large ripe avocado, pitted and peeled
1 clove garlic, minced or pressed
1/2 teaspoon minced ginger
1/4 teaspoon five-spice powder (cinnamon, fennel, cloves, star anise, white pepper)
1/4 to 1/2 teaspoon Oriental chili paste
1/2 teaspoon paleo oil [like macadamia]
1 1/2 teaspoon lemon juice
2 tablespoons chopped cilantro
1 teaspoon sesame seeds, toasted
Salt, to taste
2 tablespoons diced tomato or red bell pepper
2 tablespoons finely chopped red onion

Place peeled avocado on a rimmed plate with garlic, ginger, five-spice powder, chili paste, sesame oil, lemon juice, and cilantro. Coarsely mash avocado with a fork or potato masher, incorporating seasonings. Add salt to taste. Stir in the tomato and chopped red onion. Yields about 1 cup.

(Original recipe courtesy of GourMAsia)
Adapted from: About.com: Chinese Food
[Dead link: http://chinesefood.about.com/od/saucesdipping/r/guacamole.htm]