Halve 3 ripe Hass avocados and remove pits. Scoop avocado into bowl and lightly mash with back of fork.
Stir in onion, garlic, jalapeno pepper, cilantro, salt, hot pepper sauce and salsa. Pour lime juice over guacamole; place plastic wrap directly on surface and refrigerate until serving (up to several hours). Stir lime juice into mixture and serve with chips.