The best guacamole I ever had was when we were on our honeymoon in Puerto Vallarta, Mexico. This is a close second in my opinion. Sometimes I add chopped tomatoes to it, though it's not pictured that way this time. Enjoy!
2 perfectly ripe avocados
1 T minced garlic
1 T freshly-squeezed lime juice
1/8-1/4 tsp Kosher salt
A dash of Tabasco sauce or cayenne pepper
1 medium tomato, diced (optional)
Put all ingredients in a bowl. Mash with a fork until desired consistency (if you like it really smooth you can put it in a food processor). Serve with chips or on any Mexican food.