Slice the scallions thinly, mince the jalapenos finely (I prefer to remove most seeds from the jalapenos to keep the heat balanced and let the other flavors shine), seed and dice the tomatoes into small pieces, and chop the fresh coriander. Measure out all the spices and juices into small bowls so everything is ready when you start blending.

Cut one avocado in half, remove the pit, and scoop the flesh into a blender. Add the sour cream, minced jalapenos, sliced scallions, lemon juice, lime juice, salt, cumin, black pepper, and garlic powder. Blend until completely smooth and creamy, about 1-2 minutes, scraping down the sides as needed. This creates a light, airy base that will be easier to incorporate into the other avocado.

Cut the second avocado in half, remove the pit, and scoop into a medium bowl. Mash it with a fork until you reach your desired texture—I like to leave it slightly chunky for better mouthfeel. Pour the smooth avocado puree from Step 2 into the bowl with the mashed avocado and gently fold together with a spatula until just combined, being careful not to overmix. Fold in the diced tomatoes and fresh coriander until evenly distributed. Taste and adjust seasonings as needed.