Cut the avocados in half and scoop flesh into a bowl.

Mash coarsely with a fork or potato masher.

To the mashed avocado, add the sour cream and salsa.

Chop the garlic clove very finely, or use a microplane to mince it right into the bowl.

Add the lime juice, the hot sauce [use the smaller amount of hot sauce and taste before adding more], and the salt.

Chop the cilantro leaves fairly finely and mix in. Enough to suit your own taste - I used a couple tablespoons.

Blend everything together with a wooden spoon, taking care to leave a bit of the chunky texture.

Chill for a hour or so to blend the flavors, stir and taste.

Add more salt or hot sauce as needed.

Serve right away - to store, press plastic wrap right on the surface of the dip and use within 24 hours for best flavor.