I found this recipe when I was in college (in the early ’90s) and found the results to be quite tasty, although I’m not a fan of the bell pepper and so I left it out. It comes from The Book of Mexican Foods by Christine Barrett and is part of a series with step-by-step photos.
1/2 small onion, finely chopped
4 tomatoes (peel, seed and chop)
1 green chile (seed and chop)
1/2 small green bell pepper (seed and chop)
1 Tbsp cilantro, chopped
salt and pepper
2 tsp lemon juice
Mix onion, tomatoes, chile, bell pepper and cilantro. Mash in avocado. Add salt, pepper and lemon juice. Stir.