Ingredients:

  • 3 Large Hass Avocados (approx. 450g)
  • 1/2 cup (120g) Sour Cream
  • 2 tbsp Fresh Lime Juice
  • 1/4 cup (15g) Fresh Cilantro, leaves and tender stems
  • 1 Clove Garlic, finely minced
  • 1/2 Small Jalapeño, seeded and finely diced
  • 1/2 tsp Cumin
  • 1/2 tsp Sea Salt

Instructions:

  1. Prep the aromatics. Finely mince your garlic and dice the jalapeño. Note: Removing the white ribs and seeds from the jalapeño keeps the flavor but loses the aggressive heat.
  2. Macerate the base. In a small bowl, combine the lime juice, garlic, jalapeño, and salt. Let this sit for 2 minutes until the garlic smells less pungent.
  3. Prepare the avocados. Cut the fruit in half, remove the pits, and scoop the flesh into a large mixing bowl.
  4. Initial mash. Use a fork or masher to break down the avocado until mostly smooth with a few small chunks.
  5. Incorporate dairy. Add the 1/2 cup of sour cream and the cumin to the avocado.
  6. Whip the mixture. Stir vigorously with a spoon or whisk until the color is a uniform light emerald.
  7. Add herbs. Fold in the chopped cilantro leaves and tender stems.
  8. Taste and adjust. Dip a chip in to check the salt level. Note: Flavors will intensify after 10 minutes, so don't over salt early.
  9. Final texture check. If it's too thick, add a teaspoon of lime juice or water.
  10. Garnish and serve. Top with a few extra cilantro leaves and a sprinkle of cumin until it looks inviting and fresh.