INGREDIENTS
4
Avocados, ripe
1 15 ounce can
Chickpeas
1/2 tsp
Chipotle chili
2 tbsp
Cilantro, fresh
1/2 cup
Cilantro
1
ear Corn
2 cloves
Garlic
2
Garlic cloves
2
Lime
1 cup
Onion
1/2
Red onion
3
lbs Roma tomatoes
1
Tomato, diced (about 1/2 cup)
1 tbsp
Agave nectar
2
Chipotle peppers in adobo sauce
4 tbsp
Lemon juice, fresh
1
Avocado oil
1 tsp
Salt
1
Sprinkle Salt & pepper
1/2 tsp
Sea salt
1 tsp
Cumin
1/4 cup
Cotija cheese
2 tbsp
Water
¼ cup EVOO