2 ripe avocados
½ red onion, minced (about 1/2 cup)
1 chili, stems and seeds removed, minced (or use some canned chilies)
2 tablespoons cilantro leaves, finely chopped
1 tablespoon of fresh lime
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped

Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl. Mash with fork.

Chop and add onion along with salt and pepper. Since the chili can vary in hotness add a little at a time. Mash more. Squeeze on the lime at the end.

Keep the tomatoes separate until ready to serve.

Serve with chips and enjoy!