Step 1

Roll limes on a hard surface with the palm of your hand to help release juice before squeezing into a bowl. Add chilli and spring onion and stand for 5 minutes (this will take the sharp edge off the chilli).

Step 2

Scoop the flesh of the avocados into a large mortar and pestle. Add chopped tomatillo or tomato, coriander, lime juice mixture and a pinch of sea salt, then roughly mash - it should be chunky and robust, not fine and smooth.

Step 3

Serve the guacamole with corn chips.