Wash and trim the spring onion and chop the white and light-green parts.
Wash the chilli peppers, slit open lengthwise, deseed and dice.
Peel the avocados, cut in half lengthwise, remove the stone and scrape the flesh out of the skin.
Halve and squeeze the lime.
Wash the coriander, shake dry and finely chop the leaves.
Place the avocados, onion and chilli in a blender with the juice and the coriander and blend to a puree. Season with salt and pepper.
If desired, garnish with green spring onion rings. Serve with tortillas, bread or chips.