2ripe Haas Avocados–dark green to the point of blacknessbutter-soft to the touch but not mushy. (Avoid the huge, bright green ones. They’re mealy and flavorless. Not one of Florida’s finer contributions to world culture.)
1-2tablespoonsof your favorite salsaI like it medium-hot and smokey–Chipoltle for me! I used to dice the tomatoes and onions and peppers and all, and then just got lazy.
1/4tspground cuminor add more to taste
1small clove garlic crushed and minceda larger clove will give you more of a garlic kick
1/4tspsaltAgain, add more to taste if you’d like; the previous two ingredients can be replaced w/garlic salt if you’re in a hurry
Juice of 1/2 Lime
A smidgeon of Dijon MustardShhh! Top secret!
A dash of tequila!This ingredient and the previous operate on the Vermouth-in-Martini/Mies van der Rohe principal–less is more.
Cayenne or finely diced jalapeños to taste for heatoptional
Instructions
Combine in a bowl (a stone mortar is traditional) and mash the hell out of it until it’s smooth.