Pick out avocados that are soft but still firm ... not too squishy, unless you like roots in your guacamole!  If the avocados are not ripe enough when you buy them, put them in a brown paper bag and leave at room temp until they ripen, checking each day to make sure they don't rot.

Mash avocados in a bowl with a potato masher or large spoon.  Add enough salsa to make a nice texture ... several large spoonfuls.  Add about 1/2 tsp. lemon juice, to prevent guacamole from turning black.  Season to taste with garlic powder, seasoned salt, and cumin (at least 1/4 to 1/2 tsp.).  Add a few drops hot sauce (I use Thai garlic chili sauce), to taste.

This guacamole is delicious with tortilla chips, especially the blue ones.  It is also good on quesadillas, layered bean dip casserole, or any other Mexican food you care to eat it with!