Guacamole

4 Servings
Avacado Mexican
avacado mexican dip Avacado Mexican

4 ripe cados
3 tablespoons freshly squeezed on juice (1 lemon)
8 dashes hot per sauce
1/2 cup small-diced onion (1 small onion)
1 large lic clove minced
1 teaspoon her salt
1 teaspoon freshly ground ck pepper
1 medium ato, seeded, and small-diced

Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl. (I use my hands.) Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.


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