Substitute chopped fresh tomatoes for the radish for a more traditional version of this classic dip. Or simply add some tomato for extra flavor.

Ingredients:

• 4 ripe California avocados, halved, pitted
• ½ cup finely chopped red onion
• 1 small clove garlic, very finely minced
• 1/3 cup finely chopped fresh cilantro
• 4 radishes, chopped into ¼ inch dice
• ½ Anaheim chile, or 2 serrano chiles (depending on your heat tolerance), seeds removed and finely chopped
• 2 ½ tablespoons fresh lime juice
• ½ teaspoon salt (or to taste)
• freshly ground pepper

Method:

1. Scoop avocado out of skin with a large spoon. Place in a bowl and mash with a fork. Do not overmash – leave some chunks of avocado.
2. Stir in lime juice, garlic and salt and pepper to taste.
3. Add remaining ingredients and fold in to combine.
4. Serve with tortilla chips, or with tortillas.
5. Best when consumed within a few hours, but if you have any left-over, cover with plastic wrap placed directly against the surface of the dip.