2 ripe, unblemished, not-too-soft avocados (3/4 lb. each)
2 tbsp. lime juice
1/2 c. finely chopped onions
1 tbsp. olive oil
1/2 c. finely chopped, loosely packed, fresh coriander leaves
2 chili pepper stems, removed and chopped fine
3/4 c. fresh, red, ripe tomatoes, cut into 1/4 inch cubes
Salt to taste, if desired

Cut avocados in half. Discard pits. Remove peel. Place avocado halves in mixing bowl. Using fork and knife scissor-fashion, cut roughly into small pieces each about 1/4 inch thick. Sprinkle with lime juice and stir lightly. Makes about 2 cups.

Put half of the chopped avocado into food processor or blender with half of the onions, olive oil, and half of the coriander. Blend thoroughly. Add to remaining chopped avocados. Add the chilies. Stir in the remaining onions, coriander, and tomatoes. Add salt to taste. Yield: about 3 cups.