Ingredients:

  • 3 large ripe Haas avocados
  • 0.5 cup white onion, finely diced
  • 2 jalapeños, de-seeded and minced
  • 1 tsp sea salt
  • 0.25 cup fresh cilantro, finely chopped
  • 2 tbsp fresh lime juice
  • 0.5 cup Roma tomato, seeded and diced
  • 0.25 tsp ground cumin

Instructions:

  1. In a large glass or ceramic bowl, combine the diced onion, minced jalapeños, sea salt, and half of the chopped cilantro. Note: This creates the aromatic foundation.
  2. Use the back of a spoon or a pestle to press and grind the aromatics against the side of the bowl for approximately 2 minutes until the onion is translucent and juices are released. You should smell a sharp, spicy, and salty aroma filling the air.
  3. Halve the avocados, remove the pits, and scoop the flesh into the bowl with the aromatic paste. Note: Do this immediately to prevent air exposure.
  4. Mash the avocado using a fork or pastry cutter, leaving small, pea sized chunks for a rustic texture. Stop when it looks creamy but still has visible definition.
  5. Gently fold in the lime juice, remaining cilantro, diced tomatoes, and ground cumin using a spatula until just combined.
  6. Taste the mixture with a chip, not a spoon. Check if the salt level pops against the corn chip's saltiness.
  7. Let the mixture sit for 5 minutes at room temperature. Note: This allows the lime juice to fully penetrate the avocado fats.
  8. Garnish with a final sprinkle of cilantro and serve immediately while the colors are still vivid and bright. While this doesn't involve heat, it is essentially a cold cook method. The acids are working on the proteins and fats throughout the process. If you're looking for something to serve alongside this, it pairs beautifully with a [Crispy Fried Catfish](https://foodrevealer.com/recipes/crispy-fried-catfish-fillets/) for a texture heavy meal.