4 very ripe avocados (preferably sm., dark skinned variety)
1 lg. ripe tomato
1 tbsp. lemon juice
1 sm. onion, chopped
1/4 tsp. garlic powder
1/2 - 1 tsp. Tabasco sauce
1 sm. can Old El Paso chopped green chile
Salt & Pepper to taste

Scoop out avocados into a large bowl, reserving 2 of the pits. Mash avocado until semi smooth with a few chunks left. Chop and add tomato and onion. Add remaining ingredients and stir. Taste and adjust seasonings as necessary.

Place reserved pits in guacamole and refrigerate until serving time. Remove pits and serve with salted tortilla chips (for dipping). The pits prevent the guacamole from turning dark.