live and let raw.

this isn't quite a guacamole recipe, as the avocados are best left chunky (at least in my opinion). however, it was a hit at the last dinner party i attended:

• 4 roma/plum tomatoes, diced
• 2 avocadoes, scored into chunks [1]
• 1 small red onion, diced finely
• 2 small scallions, julienned
• lime juice and salt,
• olive oil, red pepper flakes, and cumin

Step 1: chop everything as prescribed;

Step 2: saute onion on a dry pan, with cumin, red pepper flakes, and a sprinkle of salt. in the last minute, add a drizzle of olive oil. let it cool to room temperature.

Step 3: combine all ingredients, twist in the lime juice. stir gently (the avocadoes should remain chunky) and serve with something crunchy .. [2].

The idea is to cook the ingredients that are best cooked, and leaving the rest raw and perfectly tasty.

[1] if you imagine each avocado as an ellipsoid, then

1. cut along the equatorial ellipse that is perpendicular to the shortest axis,
2. split into halves and remove the core seed,
3. with a paring knife, slice in a longitude and latitude fashion, as if making chunks that resemble spherical coordinate rectangles,
4. scoop out chunks from the shell/skin using a medium sized spoon.

[2] crunchy and solid: peanut butter not permitted here.