4 large ripe avocadoes
1/2 cup finely chopped red onion
2 TBS freshly squeezed lemon juice
1 TBS freshly squeezed lime juice
6-8 dashes hot sauce
1 Tsp Worcestershire sauce
1 clove garlic or 1 tsp garlic salt
1/4 Tsp black pepper
1 large roma tomato
Halve the avocadoes lengthwise and remove the pits, scoop the flesh into a large mixing bowl.
Add the red onion, lemon juice, lime juice, hot sauce, Worcestershire sauce, garlic, salt, and pepper.
With a fork, mash together until the mixture is half chunky and half creamy.
Gently stir in the tomato – don’t overmix!
Taste and add salt and pepper as needed.
To store: Tightly pack guacamole into an airtight container, cover with plastic wrap, and seal with the lid.