2 Tbsp. corn oil
3 jalapenos, diced
1/2 Spanish onion, diced
1 avocado, peeled and diced
1 (16 oz.) can tomatoes in juice, diced
8 C. heavy cream
Salt, to taste
Black pepper, to taste
White pepper, to taste
1/2 tsp. finely diced garlic
1/2 bunch chopped cilantro

Heat oil and saute jalapenos and onion. Add avocado and tomatoes and their juice and bring to a boil.   Add all remaining ingredients and reduce, over a happy simmer, by 25 percent. You’ll end up with about 8 to 81/2 cups.
Adjust seasonings and stir in cilantro. Serve immediately.

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