Perfect guacamole and salsa

1. Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl.

2. Using a fork, roughly mash the avocado. (Don't overdo it! The guacamole should be a little chunky.) Add the chopped onion, coriander, lime or lemon, salt and pepper and mash some more.

3. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness.

4. Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.

5. Remember that so much of this is done to taste - I find that half a large red chili is enough to add just a hint of heat and I tend to use more coriander and lime.

6. it is great as a dip with tomato salsa - and guess what? This recipe leaves you with half a chili, half an onion and left over coriander which can all be mixed with a couple of chopped tomatoes for a great salsa!