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
    1c4f225a 1540 449c a57d 704326e7777a
  2. 1/2 red onion
    C9c41e9f dd88 43fa b073 a8015b8a1066
  3. 1 tablespoon of cilantro
    2dad28e6 8d9f 4cde 894c 35e1af2124ab
    (Not accurate, but picture of Gumby seemed more interesting than a stock picture of cilantro.)
  4. Juice of 1 lime
    B01a989f a94a 4f2f a7a1 e96f7f3e57bb
  5. 2 large Hass avocados (gently mashed)
    Ea126dd9 ba46 4d64 9dc3 f936ff9c28f5
    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
    7ca8e9e2 5aca 445a b2ec 8c68442c9db4
    Doesn't specify which kind, but people seem to debate Morton vs Diamond. Take your pick.
  7. Mix together, keep it chunky, and add....
    71b38960 b970 4892 94df 36df246a4ce3
    ...fresh pico de gallo (tomatoes, onion, peppers, cilantro, lime juice) and toasted pepitas on top for crunch. Final result via Petty Cash Taqueria