2 to 6 garlic cloves, minced (quantity depends on personal preference)
1 teaspoon ground chili pepper
1 teaspoon ground cumin
2 tablespoons salsa or picante sauce (preferably homemade),
2 tablespoons chopped fresh cilantro
2 tablespoons minced green onions
2 tablespoons white sugar
2 tablespoons salt
2 tablespoons fresh-ground black pepper
hot pepper sauce to taste
Squeeze limes and place juice in a bowl large enough to hold avocados. Wash avocados and then halve one at a time. Remove seed and spoon out green pulp into bowl, making sure to cover completely with lime juice each time. Be careful not to allow any bits of skin to remain attached to pulp.
When all the pulp has been scooped into bowl, mash well. Add remaining ingredients, mix together and place into a container just large enough to hold guacamole; the container should have a tight-fitting cover. Exposure to air is what causes guacamole to discolor, so minimize exposure when storing and serving. You may want to put a layer of plastic wrap over the guacamole when you store it.
Serve guacamole with crisp corn or flour tortilla chips.