2 fresh avocados (California's are best)
1 fresh tomato
1 clove garlic, pressed
1/2 tsp. lemon juice
1 tsp. minced jalapeno pepper (opt.)
2 tbsp. sour cream
1 tbsp. salsa sauce

Peel tomato, cut in quarters and seed. Place in food processor with the pressed garlic. Pulse 5 or 6 times until just chunky. Add avocado meat, lemon juice, sour cream, salsa and jalapeno pepper. Mix together using pulse button until is mixed but not smooth. Place in air tight container and store in refrigerator. If not served within 3 or 4 hours will turn dark. Serve chilled with tortilla chips.