2 ripe California avocados
1 small vine-ripened tomato
2/3 cup finely chopped white onion (about 1/2 onion)
1 to 2 fresh serrano chilies
2 tablespoons chopped fresh coriander sprigs
2 teaspoons fresh lime juice
1 teaspoon coarse salt
1/2 teaspoon coarsely crushed black peppercorns

Quarter avocados, removing pits, and peel. Cut avocados into 1/4-inch
dice and finely chop tomato. Wearing rubber gloves, finely chop
chilies, including seeds if desired. In a bowl gently stir together
avocados, tomato, onion, chilies, and remaining relish ingredients
until combined well.