Serves 6

• 7 jalapeño peppers, stemmed and seeded
• 2 Tbsp. Butter
• 1 cup finely diced sweet yellow onion
• 4 cloves of minced garlic
• 1/2 cup diced Haas avocado
• 2 cups diced fresh or roasted tomatoes
• 8 cups heavy cream
• 1 bunch cilantro, stemmed and chopped
• sea salt and pepper to taste

Carefully mince jalapeños and chop onions, then slow cook in butter in a heavy-bottomed pan. Add garlic and stir until onions are translucent. Turn heat off and add avocados, tomatoes, and cream. Turn heat to low and carefully bring to a simmer. Cook at a gentle simmer for 30 minutes. Stir often to keep liquid from scorching. Add generous amounts of salt, cracked black pepper and cilantro. Garnish with edible flower petals and cilantro leaves.