The Mad Scientist's Gorgeous Guacamole

Being wintertime "Down Under", who doesn't love a hot and spicy 'melt in your mouth' guacamole, served with corn chips or as part of a nachos? Also works brilliantly as a spread in sandwiches, for instance with ham and cheese.

You will need a food processor for this one. Standard Mad Scientist advice is to be careful with sharp objects and turn the processor off at the power point when putting things in or taking them out. Also handle sharp edges carefully when washing up.

Ingredients:
Four large ripe avocadoes
One large onion
A can of diced tomatoes (around 400g). (Spicy Peri Peri tomatoes were used on this occasion.)
Jars of wet diced chilli, garlic and coriander. Approximately a heaped teaspoon of each ingredient.
Around a teaspoon of dry cayenne pepper.
A sprinkling of (preferably freshly ground) black pepper.
1-2 tablespoons of lime juice (season to taste).

Method:
Quickly chop the onion in the food processor. Add the tomatoes and the spices and blend until a homogenous paste is achieved. Add the flesh of the avocadoes. Blend together and adjust seasoning to your preference. In my case, I added a little extra chilli, coriander and lime juice.

The final colour was more gold than green, but the taste was quite delicious with a 'kick' to it!

Like curries, the flavour will improve with age, and any mixture which will not be used promptly can be frozen for future usage (in an airtight container).