1 large tomatoes, small dices
12 medium red onion, small dices
1 fresh jalapeno, minced
1 teaspoon fresh cilantro, chopped finely (less (or more)
Mix the tomato, onion, jalapeno, and cilantro together in a small bowl. Let sit at room temperature briefly to allow flavors to meld. Halve and pit the avocado, leaving the skin on. Using a table knife, cut the the avocado from the pulp down to, but not through the skin. Make cuts both laterally and horizontally, so that you essentially end up with avocado chunks still in the shell. Place avocado on a plate. Divide and scoop the pico de gallo into each half where the pit was. Sprinkle liberally with Tabasco sauce. Don't skip the Tabasco -- it really makes the dish with a vinegary, spicy effect. Serve immediately with thin, warm tortilla chips.