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
  2. 1/2 red onion
  3. 1 tablespoon of cilantro
    (Not accurate, but picture of Gumby seemed more interesting than a stock picture of cilantro.)
  4. Juice of 1 lime
  5. 2 large Hass avocados (gently mashed)
    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
    Doesn't specify which kind, but people seem to debate Morton vs Diamond. Take your pick.
  7. Mix together, keep it chunky, and add....
    ...fresh pico de gallo (tomatoes, onion, peppers, cilantro, lime juice) and toasted pepitas on top for crunch. Final result via Petty Cash Taqueria