In a glass or stainless steel bowl, mix together:
flesh of two pounds of avocadoes, 2 or 3 cup
1/4 to 1/2 cup chili, if green, tsp to Tbl if hot dry red.
3 clove garlic, minced
1/2 medium onion, fine chop
Juice of one lemon or two limes, more or less
3 tsp dry leaf oregano
1 tsp freshly crushed cumin seed
bit of salt and pepper

Mix well together, sprinkle a little more lemon or lime juice over the top to keep it from darkening, and let mellow for an hour or two.

Serve with chips or tostados, slices of lemon or lime, a bit more oregano, fresh cilantro and any kind of chili imaginable.