Yield: 1-1/2 cups

1 garlic clove, peeled

2 large ripe avocados, cut in half, seeds removed

Juice of 2 limes, plus more as needed

1/4 cup Surfas Roasted Tomatoes*, drained

1/4 cup Surfas Roasted Yellow Tomatoes*, drained

1/2 red onion, peeled and cut into 1/8-inch dice

1 small jalapeño pepper, cored and finely chopped (optional)

1/4 cup chopped cilantro leaves

1 teaspoon ground cumin*

1/2 teaspoon Surfas Smoked Garlic Powder*

Kosher salt*, to taste

Capitol Sriracha Spice Pepper Sauce*, to taste

Place garlic on a cutting board and chop roughly. Sprinkle garlic with a large pinch of salt and, using the flat side of a chef's knife* or bench scraper, mash garlic and salt into a smooth paste. Scrape up paste and place in a medium mixing bowl. Set aside.

Scoop avocado flesh into bowl containing garlic paste. Add lime juice and mash with

a potato masher* or guacamole masher* to keep a chunky mixture. Place onion in a small fine-mesh strainer* and run under cold water to rinse well. Pat dry with paper towels and add to bowl. Add the tomatoes to the avocado mixture and fold with the onions to combine. Next add the cilantro, garlic powder, and cumin, stirring well to combine. Fold in the jalapeño if using. Taste and season with salt, pepper sauce, and more lime juice as needed.

Tip: Leftovers can be kept in the refrigerator overnight by coating surface with a generous amount of lime juice and covering with plastic wrap.

*available at Surfas Culinary District

Recipe Courtesy of Chef Stacy Horn of Surfas Culinary District

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