Ingredients :

• Haas Avocado — Pick one that yields to thumb pressure without being mushy. Not firm like an apple, not smashed as if someone sat on it. The flesh should be a uniform yellow-green with no brown spots. If you can’t find a ripe one, leave it at room temperature near a banana for two days.
• Buttermilk — This is the liquid base that provides that slight acidity and velvety fluidity. In France, look for it as ‘lait ribot’ or ‘lait fermenté’ in the dairy aisle. Alternatively: 180 ml milk + the juice of half a lemon, wait five minutes — it mimics it very well.
• Fresh Cilantro — No compromises here. Dried cilantro has no place in this recipe. Use the leaves AND the thin stems — they have just as much flavor and reduce waste.
• Jalapeño — Remove the seeds and white membranes for a gentle heat that warms without burning. Keep them if you really like heat. And after handling it, do not rub your eyes.