yours sounds really good... the one thing that would be missing for me and my husband is the heat... i like to use serrano chili... but i have used jalepeno and even the Mezzetta hot chili in the jar... they are yellow... i've used that when we're out of serrano--which i try to keep on hand as a staple in our home... i'll even add a few drops of the juice from the jar of Mezzetta hot chili or from the jar of jalapenos...
if i am making it for a large crowd, i try not to make it too hot... just a tiny zip of heat... but i do have friends who love it hot, hot, hot, so i'll add more heat...
Ripe avocados, onions, tomatoes, garlic, salt and crushed red pepper. The secret is to take the container of crushed red pepper, and run it through your food processor for about 15 minutes when you first get them. It chops it somewhat finer and makes the heat level more predictable and easy to control. DO NOT cut with mayo, sour cream, or any other such thing (blasphemy!). When storing, put in a plastic container, then drop the container many times, bottom down, on a solid flat surface to force any air bubbles to the top, put a light coating of lemon juice over the top, then cover with waxed paper to prevent browning.
Cilantro is good, but be sure to add a little lime juice to bring out all the flavor...JFK
bring the heat...it ain’t guac without heat. In fact without heat, it’s just vegetables.... which is wrong.