Yield: 1 servings
|2 \N||Ripe Avocados, Halved And Pitted|
|1 small||Onion, Finely Chopped|
|2 tablespoons||Fresh Lime Or Lemon Juice|
|½ teaspoon||Tabasco Pepper Sauce|
With a spoon scoop the avocados into a medium bowl and mash them with a fork. Add the onion, lime or lemon juice, Tabasco sauce and salt; blend gently but thoroughly. Cover and refrigerate for no more than an hour or so before serving. Serve with tortilla chips or crudites.
Lagniappe - Combine 1 cup mayonnaise, 1 tablespoon ketchup, and 1 teaspoon Tabasco sauce and blend well for a perky crudite dip.
From: The Tabasco Cookbook.