Halve, peel and seed the avocado. Place cut edges of avocado halves down on a dinner plate or cutting board. With the edge of a fork, cut up the avocado in a rough diamond pattern. Sprinkle with salt, lemon juice and Tabasco sauce and gently mash with a fork, leaving small chunks of avocado). Chop tomato finely into small cubes, letting excess juices drain away**. Finely chop the cilantro. Finely chop the chives or green part of onion. Gently fold the tomatoes, cilantro and green onions into the avocado mixture (you want small chunks of avocado).
I like one small to medium tomato added for every avocado. Don't use beefsteak tomatoes unless it is vine-ripened.
I like to use a lot of cilantro and a lot of Tabasco sauce (unless I’m making this for a party).