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Tim McFarland, Head Chef, La Puerto Negra

5 avocados
1 Roma tomato, diced
1/4 white onion, diced
1/4 red onion, diced
3 cilantro sprigs, roughly copped
2-3 cloves garlic, roughly chopped
1 tablespoon lime juice
1 teaspoon distilled white vinegar
Salt, to taste

Add onion, garlic, and cilantro to a large mixing bowl with lime juice, vinegar, and salt. 

Crush to release juices and aromatics with fists or a whisk.

Add tomato.

Peel and deseed avocados.

Press avocado halves through roasting rack or mash using a whisk.

Mix thoroughly.