2 ripe avocados, peeled and stoned
1 lime, juice only
1 clove of garlic, peeled and crushed
1 small onion, peeled and finely chopped
4 medium-sized tomatoes, skinned*, seeded and chopped
1/4 fresh green chilli, de-seeded and finely chopped
1 tbsp fresh coriander, finely chopped
quarter/half teaspoon of salt (exactly how much is a matter of personal taste)
Mash avocadoes with a fork.
Put chopped onion in a bowl; add chopped tomatoes, chilli, coriander, salt and lime juice. Finally, add mashed avocado. Mix all together very thoroughly. Leave in the fridge for up to half an hour for the flavours to mingle, then eat straight away. [|NB this will not keep satisfactorily.}
Serve as a starter or dip with tortilla chips or strips of toasted pitta bread and nothing else.
* to skin tomatoes, score a cross in the skin top and bottom, then plunge the fruit into freshly-boiled water. Leave for one minute, then drain and run under cold water to prevent them from cooking. The skin should now lift off easily (although if the tomatoes are less than ripe, you may still have to scrabble about a bit after left-over bits of skin).