2 ripe avocados, peeled & diced
1 1/2 tbsp. lemon juice, preferably fresh
1-2 cloves garlic, minced
1 tsp. dried leaf basil, crushed
2 tbsp. El Paso Salsa, mild
1 1/2 tbsp. slivered almonds, coarsely chopped
2 tbsp. thinly sliced green onion
1/2 tsp. salt
Dollop of sour cream garnish

Peel and mash avocados, mix with lemon juice, garlic, basil and salt. Fold salsa, green onion and chopped almonds into avocado mixture. Garnish with sour cream. Serve with tortilla chips or fresh vegetables. Makes 2 1/2 cups of guacamole.