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 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.
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