Prep: 10 min

Chop the onions and coriander finely. De-seed and finely chop the chilli. Peel, de-seed and finely chop the tomato. Peel and mash the avacado, not too much, it’s nice to have some lumps in for texture. Lightly stir together with the lemon or lime juice and season to taste. Serve with tortilla chips, tacos, vegetables or chilli con carne. Houmous makes another nice dipping companion to guacamole.