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  • 2 large cloves of garlic
  • extra-virgin olive oil
  • 1/2 small red onion
  • 1/2 small yellow onion
  • 1–3 serannos, depending on desired spice level
  • handful of cilantro
  • 2 small tomatoes
  • 2 ripe avocados
  • 1/2 tsp. salt
  • juice of 1 lime
  • [optional] 1/4 cup Pomegranate arils
  • Note: If you don't want to do half an onion, just use one red one. If you cannot get serannos, jalapenos are a good substitute. If you can get them, red serannos are optimal.


  1. Prepare garlic oil: Peel garlic cloves and slice them thinly. Place them in a small pot and cover with olive oil. Fry the garlic over medium-low heat. Once garlic starts to turn brown, remove from heat. Place oil in the bowl, throwing the garlic slices away.
  2. Chop other ingredients: While the garlic oil is cooking, chop the other ingredients and add them to the bowl. Peel onions and cube them. Deseed serannos and cube them finely.
  3. Chop tomatoes: Boil the tomatoes for a minute and dip them in cold water (you can use the same pot that you used previously for the garlic). Remove the peel, deseed, and cube small. Add to bowl.
  4. Add avocados: Use a knife to halve the avocados and remove the pits. Use a spoon to extract the flesh. Add to the bowl. Using a fork, mash the avocados, largely avoiding the other ingredients. Add juice of one lime and 1/2 teaspoon of salt. Mix.
  5. Add pomegranate arils: Mix in about half and add the rest on top for presentation value.