Peel and pit your avocados and place them in a heavy duty quart or gallon-sized Ziploc bag. Add remaining ingredients (in our case, lime juice, garlic, onion, tomatoes, salt, pepper or hot sauce, and sour cream). Zip the bag almost complete closed and then squeeze out as much excess air as possible and finish zipping the rest of the way. Pack in a cooler or store in the fridge until you're ready to serve.

When you're ready to make your guacamole, mash the bag with your hands until the desired consistency is reached. Use a pair of scissors to snip off a corner and either squeeze directly onto chips or sandwiches (or you can squeeze it into a bowl, although if you're not at home, the bag trick is so much cleaner and less of a hassle!)