Pico de Gallo Hybrid Guacamole

Ingredients

• 3 large Ripe Hass avocados
• 2 medium Roma tomatoes, seeded and finely diced
• 0.5 cup White onion, finely chopped
• 0.5 cup Fresh cilantro, chopped
• 2 whole Jalapeño peppers, seeded and minced
• 2 tablespoons Fresh lime juice
• 1 clove Garlic, minced(optional)
• 1 teaspoon Kosher salt
• 0.25 teaspoon Ground cumin

Instructions

1. 1

   In a small bowl, combine the diced onions, minced jalapeños, and lime juice. Let them sit for 5 minutes to macerate and take the raw edge off the onions.

2. 2

   Slice the avocados in half, remove the pits, and scoop the flesh into a large mixing bowl.

3. 3

   Use a fork or a potato masher to lightly mash the avocados, leaving plenty of large chunks for that hybrid texture.

4. 4

   Fold in the macerated onion and jalapeño mixture, including the lime juice from the bowl.

5. 5

   Add the diced tomatoes, chopped cilantro, minced garlic, and cumin to the avocado base.

6. 6

   Gently fold the ingredients together using a spatula to ensure the tomatoes stay intact and chunky.

7. 7

   Season with salt, taste, and adjust the lime or salt as needed.

8. 8

   Serve immediately with thick tortilla chips or cover with plastic wrap pressed directly against the surface to prevent browning.