• Finely chop the onion. Slit, deseed, rinse, dry and finely chop the green chilli. Peel, deseed and chop the tomato.
• Peel and stone the avocados. Mash to a chunky consistency in a bowl. Add the lemon juice, onion, garlic and chilli. Mix thoroughly, then season to taste with salt and pepper. Stir in the chopped tomato, then transfer the dip to a serving bowl or four individual bowls.
• Chill for at least 15 minutes. Serve with taco chips, salted crisps, or vegetable crudites.

Cook's Tip

• Wash your hands well after handling chillies and do not rub your eyes when cutting them. The juice can irritate skin. Remove the hot seeds inside, and rinse the chillies under cold running water.