MAKES APPROXIMATELY 6 CUPS, OR 12 SERVINGS

My friend Barbara Swanson shared her recipe with me and says, "I think the reason most people like my guacamole is that I do not overpower it with either too much or too large chunks of onion. That's why it is important to finely mince the onion. All ingredients are approximate, start with less and add more to taste. The size of the avocados varies, so adjust amounts accordingly, Also, if you are serving this with very salty chips, cut down on the salt." 

- 6 Hass avocados
- 1/2 teaspoon extra virgin olive oil
- 1 1/2 teaspoons lime juice
- 1/2 teaspoon (about 8 to 10 dashes) Tabasco
- 2 1/2 tablespoons finely minced onion
- 1/4 to 1/2 cup chopped cilantro
- 1/2 teaspoon seasoned salt, such as Lawry's
- 3 plum (Roma) tomatoes, diced

Scoop the avocados into a bowl and add the aditional ingredients in the order given. I mix with a fork after each addition (do not overmix) so that the guacamole remains chunky. Cover with plastic wrap until serving time.