Tim McFarland, Head Chef, La Puerto Negra
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.
Peel and deseed avocados.
Press avocado halves through roasting rack or mash using a whisk.