6 ripe avocados, peeled & mashed
1 tomato, peeled & finely chopped
1/4 c. onion, finely chopped
2 tbsp. lemon juice or vinegar
Hot sauce to taste
Garlic salt to taste

Combine first 5 ingredients; blend well. Season to taste first with garlic salt. Yield: about 5 1/2 cups.

NOTE: Reserve 2 or 3 seeds from avocados. Place in guacamole to prevent mixture from darkening.