• 3/4 cup diced red onion (1/4 inch pieces)
• 4 avocados (about 2 pounds)
• 3 - 4 cloves of garlic, chopped (1 Tablespoon)
• 1 very ripe tomato, halved, seeded and cut into 1/4 inch dice ( 1 cup)
• 4 scallions, cleaned and minced fine (2/3 cup)
• 1 1/2 teaspoons salt
• 1 teaspoon Tabasco sauce
• 2 Tablespoons olive oil
• 3 Tablespoons lime juice
• 1 small jalapeno pepper, seeded and chopped (optional)
• 3 Tablespoons chopped cilantro (optional)

1. Rinse the chopped red onion in sieve under cold water, and drain.
2. Cut the avocados in half, remove the pits, and spoon the flesh into a mixing bowl.
3. Mash coarsely with a fork.
4. Add the onion, garlic, tomato, scallions, salt, Tabasco, olive oil, lime juice (& optional jalapeno pepper, if desired)
5. Stir well and imbed the avocado pits in the mixture.
6. Cover tightly with plastic wrap so that it lies directly on the guacamole, and set aside until serving time.
7. At serving time, remove the pits and stir in some of the cilantro (if desired).

Serve with tortilla chips as a snack or as a "condiment" with mexican dishes