Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
Using a sharp knife and cutting board, dice the sweet onion.
Slice the avocado in half and remove the seed and peel. Cut into small chunks. (See my notes above on how to slice an avocado.)
Dice the Roma tomato.
Make the Dip
Using an immersion blender, place the chopped avocados, diced onion, chopped green chilies, lemon juice, minced garlic, hot sauce, kosher salt and freshly ground black pepper in a container. Blend until ingredients are mashed to desired consistency.
Fold the prepared diced tomato into the avocado mixture. This step is optional. If you'd prefer the dip without tomatoes, simply omit this step.
Spoon the dip into a pretty serving bowl. Serve immediately or cover and refrigerate until ready to serve. Serve with corn tortilla chips or on your favorite Mexican dish. Makes 1 1/2 cups.