Avocados and I have not always been friends, but since going completely milk free a few years ago our relationship has flourished. As has my relationship with mayonnaise, I guess their creamy factors have just been bumped up in my taste profile.
Then chop the tomatoes into small squares, like you would find in Pico De Gallo salsa (remind me to post my recipe for Pico later!)
Then I chop my onion, because this and the tomato are the hardest parts of the recipe and I like to get those over with first.
Next, I wipe the tears out of my eyes ad thank the onion for ruining my makeup. Then I assure myself that cooks don't need to look pretty anyway and get on with the recipe.
I rough cut the cilantro leaves and jalapeno because I know I can leave the real chopping the food processor.
Into my food processor I put everything else: both avocados, sour cream, cilantro, lime juice, jalapenos and salt in the food processor, and whiz it all together till smooth.
Then transfer to a bowl and fold in the onion first, then the tomato. Remember that tomatoes are delicate little things, and you don't want them to fall apart or get bruised while stirring.
Now it's ready for eating! Personally if i am preparing for a party, I like to put it in a cute bowl and garnish with cilantro leaves, mexican cheese, or even a dusting of paprika, but that is all up to you!