|Lime||1 , juiced|
|Extra virgin olive oil||1 1⁄2 Tablespoon|
|Cayenne pepper/Chili powder||To Taste|
|Scallion||1 Large, finely chopped|
|Ripe tomato||1 Large|
|Green chili pepper||1|
|Coriander leaves||3 Tablespoon, chopped|
1 Peel the avocados.
2 Remove the pit, and slice the flesh into a large mixing bowl.
3 Immediately add the lime juice, 1 1/2 tbsp olive oil and season to taste with salt, freshly ground pepper, and a pinch of cayenne pepper or chili powder.
4 Mix well, mincing with a fork to a fairly smooth, thick consistency.
5 Stir in the scallion.
6 Peel the tomato and remove the seeds.
7 Cut the flesh into small dices.
8 Remove the stalk and seeds from the fresh chili.
9 Chop very finely.
10 Combine the tomato, chili, and chopped coriander with the avocado.
11 Cover and refrigerate until chilled.
12 Serve chilled, within 2 hours of being prepared.