- two ripe avocadoes
- a large clove of garlic, chopped very finely
- a large tomato
- a shallot, chopped very finely
- salt & pepper
- red or green chilli, chopped very finely
Mash the avocadoes with a fork, leaving the mixture relatively chunky. Remove the skins and seeds from the tomatoes by slicing the skin and blanching in boiling water for minutes. Chop and add to the avocadoes, along with the other ingredients.
Mix and serve quickly to stop the avocadoes from going brown.