Mexican-style tomato & avocado salsa

Method

1. Dice the red onion: holding the root end, cut thin slices down the length of the onion, but not all the way through
2. Finish by slicing widthways, then put in a bowl with the garlic, lime juice and caster sugar
3. Season, then set aside
4. Cut the tomatoes into quarters, then lay skin-side down on the board. Use your knife to work along the shape of the flesh and remove it, then scoop the seeds away with a teaspoon and discard
5. Cut the flesh lengthways into strips, then cut widthways to create dice
6. Lay the avocado lengthways on your chopping board
7. Begin to cut in half, then, once the knife hits the stone, follow the line of the stone with your knife all the way around
8. Twist the two halves to open the avocado
9. Carefully tap the heel of the knife (where the blade meets the handle) into the stone and twist to remove it
10. Cut slices lengthways into the flesh, without cutting through the skin
11. Cut widthways into dice, then gently ease the pieces away from the skin using a spoon
12. Combine the tomato, avocado, onion mixture, chilli and coriander, then serve with the chips if you like