Zingy and with a bright, vibrant flavour, this tomato and avocado salsa is perfect for serving up with potato chips or as part of a Mexican feast. Make it as hot or mild as you like with more or less chilli.
- 2 avocados
- 4 medium tomatoes
- 1 small red onion
- 1 garlic clove
- Small handful freshly chopped coriander
- 3 tbsp. fresh lime juice
- 1 small green chilli
- Salt and black pepper
Dice the tomatoes. Slice the avocado in half, remove the stones and scoop out the flesh. Dice. Finely dice the onion and mince the garlic clove. Slice the chilli in half, scrape out the seeds with the back of your knife and then finely dice.
Stir together the avocados, tomatoes, onion, garlic, chilli and coriander. Pour over the lime juice and season to taste. Stir to combine. Cover and leave to come up to room temperature before serving so that the flavours can meld together.