Ingredients
- 6 ripe Hass avocados (medium-large, slightly soft to the touch)
- 1/2 cup diced Roma tomato (seeded to avoid excess liquid)
- 1/3 cup finely chopped red onion
- 1 jalapeño, minced (remove seeds for mild heat, keep for extra kick)
- 1/4 cup chopped fresh cilantro (loosely packed)
- Juice of 1 1/2 limes (about 3 tbsp)
- 1 tsp soy sauce (adds umami depth)
- 1/2 tsp kosher salt, plus more to taste
- Optional: pinch of ground cumin or smoked paprika for depth
As seen in the 2026 Winter/Spring edition
Restaurant: El Jefe’s Grill
Photography by: Joel Riner