from the kitchen of Chef Paul Prudhomme

Makes about 6 cups

5 very ripe avocados (preferably California avocados, or Calavos), peeled and cut into chunks
1 cup chopped onions
2 cups chopped peeled fresh tomatoes
1 teaspoon minced fresh garlic
3 tablespoons fresh lime juice
2 tablespoons chopped fresh jalape├▒os
2 teaspoons Chef Paul Prudhomme's Meat Magic®
2 tablespoons chopped fresh cilantro, optional
how to prepare

Place all the ingredients in the bowl of a food processor and pulse until coarsely puréed; the mixture should still be somewhat chunky.  If you prefer an even chunkier version, you can mix these ingredients in a bowl rather than using a food processor.