First introduced by Jorge Cruz at the Hotel Del Coronado in San Diego, CA in 1968, this recipe was put into a cookbook in Salt Lake City, Utah when the Cruz family moved there in 1983.
3 ripe avocados
1 clove of garlic, minced
1/2 red onion, chopped
1/2 cup tomatoes, seeded and diced
1/2 cup cilantro, finely chopped
1 jalapeño pepper, minced
Juice of 1 lime
1 tablespoon cumin
1/2 teaspoon of sea salt
Cut the avocados in half and remove the pits. Reserve one pit and set aside.
With a spoon, scoop avocado from skins and mash with a fork.
Add the remaining ingredients and mix to combine.