5 medium Hass avacados (must be Hass)
1 C chopped roma tomatoes
1 C lightly packed cilantro leaves, chopped
1 small red onion, chopped
4 cloves garlic, minced
2 T lime juice
1 T lemon juice
1 t lime zest
2 t ground cumin
2 t ground corriander
2 t onion powder
2 t garlic powder
1 T chili powder
Chili sauce or Tabasco to taste (optional)
Salt & pepper to taste

Lightly mash avacados. I usually puree half and leave the rest of it chunky. Mix with all the ingredients and chill. A great treat with fajitas or used as a dip for cheese chips, pork rind, quesodilla, etc. If you really like heat, you can also add some chopped jalapeno peppers.