Step 1

In a large pot heat oil over high heat

Step 2

Crowd tomatoes, jalapeños, half of the white onion and garlic in a single layer in pan

Step 3

Allow to cook on high without turning until vegetables are charred

Step 4

Turn over and repeat on other side

Step 5

Once completely charred, about 3-5 minutes on each side, reduce heat to low and cover pot with a lid

Step 6

Allow to simmer with lid on for 15 minutes

Step 7

Once cooked remove from heat and allow to cool completely

Step 8

In a food processor add charred vegetables starting with only 1 jalapeño at a time along with crushed tomatoes

Step 9

Add in cilantro, salt and other half of the white onion

Step 10

Blend on low until desired texture is achieved

Step 11

If not spicy enough, add more jalapeño one at a time

Step 12

Add in avocado and pulse until avo is mixed in

Step 13

Adjust salt as needed

Step 14

Store for up to 1 week refrigerated in an airtight container