AJI VERDE (YUCATAN GREEN SAUCE)

1 ripe avocado
2 eggs, hard-cooked and coarsely chopped
2 scallions, trimmed and thinly sliced
1 small plum tomato, finely chopped
2 tablespoons lemon juice
1 small jalapeno, seeded and chopped
4 sprigs fresh cilantro, coarsely chopped
1/2 clove garlic, finely chopped
1 tablespoon olive oil
1/2 teaspoon salt
Black pepper, to taste

Halve and pit the avocado. Peel it and cut it into 1/2-inch pieces.

In a bowl, combine the avocado, eggs, scallions, tomato, lemon juice, jalapeno, cilantro, garlic, and olive oil. With a fork, mix well to form a creamy chunky paste.

Add salt and black pepper. Cover and refrigerate until ready to use.

Serves 4
Adapted from source: The Summer Shack Cookbook: The Complete Guide to Shore Food by Jasper White