Avocado Salsa

1 medium red onion, finely chopped

2 large advocados, peeled and finely chopped

1/4 tspn lime juice

1 medium tomato, cut in 1/2; squeeze to remove seeds and chop finely

1 small red capsicum, chopped finely

1 tspn ground coriander

1 tspn ground cumin

1/4 cup chopped fresh coriander leaves

2 tblspns olive oil

4-5 drops Tabasco

Place the ground coriander and cumin in a small pan, stir over medium heat 1 minute to enhance fragrance and flavour; cool. Add all ingredients to avocado in bowl and gently combine, so that the avocado retains its shape and is not mashed. Refrigerate until required serve at room temperature. Can be made up to four hours before serving.