Best Guacamole recipe

Everyone has their own preferences when it comes to guacamole. I pretty much like to keep it as simple as possible, but I do have a secret ingredient. 

A couple of days ago I was on vacation and had the best guacamole of my life. Before you freak out that I went to Mexico during a global pandemic, I would like to clarify that I was in...wait for it....New Hampshire. Guacamole capital of the USA. Not exactly. But in all seriousness, we went to a little hole in the wall Mexican place and I had some of the tastiest food of my life, I cannot stop thinking about diving into more of it since I polished off my last chip.

I try to stay minimal when it comes to my guacamole but turns out I follow the Spain traditions rather than the original Mexico guacamole. Mexico uses tomatoes and chilis only while Spain modified the recipe to include onions, and cilantro. I guess I'm not as authentic as I thought because my perfect guac contains a lot of cilantro and a decent amount of onion. I know cilantro can be hit or miss for some people but personally I love it. Did you know that a distaste of cilantro is actually genetic. It shows up on your ancestry report. Apparently for some cilantro tastes like soap, and to me I wouldn't want soap in my guacamole so feel free to include or omit based on your preference. The most important part about making good guac is to taste it and adjust. Nobody's tastes are the same so add more salt, or lime, or garlic if you think it needs it! 

When it comes to my gauc, I stick to what I mention above but of course, every good recipe needs a secret ingredient. Mine is green Cholula sauce. Not red. Not Tabasco. I'm very picky. 2-3 dashes of green Cholula makes the absolute perfect gauc.

Ingredients:
3 ripe avocados
juice of 2 limes
1/2 cup diced cilantro
1/4 cup finely diced red onion
2 tbsp finely diced cilantro
1/2 tsp course sea salt
fresh ground black pepper (to taste)
2-3 dashes of Cholula Green Pepper Hot sauce