- 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.
- 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.
- 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.
- 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.
- 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.
- Add pomegranate arils: Mix in about half and add the rest on top for presentation value.