This recipe came to me via Tara, who got it out of a Barefoot Contessa cookbook. It can be easily halved. Ernie and I ate most of it (the halved amount) last night while watching tv.
4 ripe Haas avocados
3 tablespoons fresh lemon juice
8 dashes Tabasco sauce (or use a Mexican hot sauce. I honestly forgot it last night completely, and it was still good.)
1/2 cup finely chopped red onion
1 large garlic clove, minced
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 medium tomato, seeded and finely chopped
Halve and pit the avocados, then scoop the flesh into a bowl. Add the lemon juice, Tabasco, onion, garlic and salt and pepper; toss with a wooden spoon.
Using a sharp knife, slice through the avocados in the bowl until
they are finely diced. (I actually just mashed it with my hands until it was the consistency I liked) Add the tomatoes and toss to combine. Adjust the seasonings as needed.