Hello,  Every year, at the local Golf course they have a GuacOff. 
This is a "Blind" contest for the best tasting Guacamole.  So far the
Golf pro is undefeated 4 years running.  I'd like to bust him up a
little this year, so if you could get the best tasting Guacamole
recipe I'd be mighty Happy!!  ;-)

Thanks

Mark

Hi just4fun2,

I don't feel confident giving a recipe for the "best" guacamole
recipe, but I will give you the recipe that I use, which is at least
unburdened by unnecessary complications. I've gotten good comments on
it.

First of all, all your ingredients should be fresh and the avocados
should be perfectly ripe (soft enough so that they give a little when
you squeeze them slightly, but not so soft that you feel like you'll
destroy the poor things just by holding them). Secondly (and this is
critical) you should be working with the small, dark "Haas" or "black"
avocados, not the large green "Florida" avocados (which in my opinion
are almost tasteless).

It's best expressed as a ratio, I think.

Per avocado, you will need,
juice of 1/2 lime
1 medium clove garlic, minced
1 scallion or 1/4 vidalia onion, chopped fine
1 small bunch fresh cilantro, washed thoroughly and chopped fine.
Salt and pepper to taste
A little cayenne pepper powder if you want it to have some kick

Cut the avocados in half and, using a spoon, scoop the meat into a
bowl. Try to get as much of the greener meat off of the avocado skin
as you can.

Toss the other ingredients into the bowl. I usually start with the
lime juice, since it'll help stop the avocado from turning brown while
you work (though in practice it doesn't make that much of a
difference). Don't add the salt, pepper, and cayenne yet.

Mash together the ingredients in the bowl using the back of a fork.
You want to mush up the avocado so that there are still some chunks
left in it--not too small, but small enough to get scooped onto a
chip.

Now add the salt, pepper, and cayenne to taste.

The guacamole should rest for -at least- an hour before it's served.
Cover it with plastic wrap while it's resting--push the plastic wrap
directly onto the guacamole, with enough extra to hang over the edge
of the bowl and seal it well. This will help prevent browning while
it's resting.

You can add more lime juice later if you think it's not limey enough.
I've heard that the secret to good guacamole is "more lime juice than
you think is necessary".

I usually make 3 avocados worth for a small gathering.

Try it and enjoy! Good luck with your contest!

-smudgy

Thank you, maybe I can change BEST to REALLY REALLY GOOD!

Thanks..

I agree with Smudgy that Haas avocados make the best guacamole.

My secret incredient for great guacamole is coriander. And don't be
stingy with the lime juice.

The Foodies at http://www.chowhound.com are a great source for info. 
Message boards on every topic --or post your own query and you'll get
answers right away.   It's all food fans, as well as food writers,
restaurant critics, etc.

If all else fails... I stopped making my own "famous" guac a few
months ago after my husband brought home the brand they sell at
Costco.  I know, I know, I too would have NEVER even considered a
store bought variety (many say I'm a guacamole snob!).  But, I have to
admit, its very, very good.  It comes out of the package a little
compressed, so I recommend whipping it just a little with the electric
blender to add some air.

So, if you have a Costco nearby and maybe are short on time, its worth
the try.  Good luck!