Ingredients

• 1 large garlic clove
• 12 leaves cilantro
• 1 large ripe but firm Haas avocado
• 12 crystals rock salt
• 1 tablespoon Mexican lime juice
• 1/3 cup peeled, deseeded, finely chopped and drained cucumbers
• Freshly ground mixed peppercorns (black, green, white, pink, Szechuan)
• Round tortilla chips
• Grated cotija, as an accompaniment

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Instructions

1. Mash the garlic in the bottom of the molcajete (lava-stone mortar) using the rejolote (lava-stone pestle). Then crush the cilantro leaves. Mix in pulp from avocado and follow with a scattering of the rock crystals. Pour in lime juice, add cucumbers, and give a few good twists of pepper.
2. Stir together and serve from the molcajete (or any mixing bowl). Place a sampling onto round tortilla chips and top with a sprinkle of cotija (a white Mexican cow's milk cheese somewhat similar to Parmesan in texture).