Halve and pit the avocados, then scoop the flesh into a bowl. Add the lemon juice, Tobasco, onion, garlic, and salt and pepper; toss.
If your dip is too chunky, you can use a blender on LOW speed to break it up, or use a knife to slice through chunks of avocados. Add the tomatoes last and toss to combine. Adjust the seasonings to your taste.
Serve with corn chips - Tostitos are great. Keep refridgerated. Good only for about 2 days.