adapted from "The Barefoot Contessa Cookbook" by Ina Garten

4 ripe haas avocados

3 Tb freshly squeezed lemon juice (1 lemon)

8 dashes hot pepper sauce

1/2 cup small dice red onion

1 large garlic clove, minced

1 tsp salt

1 tsp pepper

1 medium tomato, 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. Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt, and pepper and toss well. Mash or slice avocados down to desired consistency for dip. Add the tomatoes. Mix well and taste for salt and pepper.