Scoop the flesh out of the avocados, keeping the stones, and put into a bowl. Cover with lemon or lime juice and mash lightly with a fork – it doesn’t need to be a smooth purée.
Skin the tomatoes, squeeze out and discard the seeds and juice. Remove any hard or pithy bits of flesh and chop finely. Mix this, the onion, salt and chilli into the avocado. If you don’t want to eat this immediately, put the stones back into the guacamole and chill in the fridge. This stops the mixture from going brown. Remove and stir before serving.
© 2003 Chantal Coady. All rights reserved.