Recipe from Walter Manzke's Petty Cash Taqueria, which surpasses all mashed avocado concoctions @Lesleybsuter has tried in LA. (100% pea-free)
  1. 1 Serrano pepper, seeded finely diced
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  2. 1/2 red onion
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    Chopped
  3. 1 tablespoon of cilantro
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    (Not accurate, but picture of Gumby seemed more interesting than a stock picture of cilantro.)
  4. Juice of 1 lime
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  5. 2 large Hass avocados (gently mashed)
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    Manzke says the secret here is the sourcing. The restaurant only uses Polito Family Farms--regulars at the Santa Monica Farmer's Market.
  6. Kosher salt
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    Doesn't specify which kind, but people seem to debate Morton vs Diamond. Take your pick.
  7. Mix together, keep it chunky, and add....
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    ...fresh pico de gallo (tomatoes, onion, peppers, cilantro, lime juice) and toasted pepitas on top for crunch. Final result via Petty Cash Taqueria