1. Place green onion and cilantro or parsley in food processor. Whirl until evenly chopped.
2. Halve avocados. Peel and pit. Cut avocados into 2-inch pieces. Add about half of avocado to green onion mixture in processor. Add lime juice, picante sauce, salt and hot-pepper sauce. Whirl, using on-and-off pulses, until finely chopped.
3. Add remaining avocado to mixture in processor. Whirl with on-and-off pulses until desired consistency.
4. Scrape guacamole into a serving dish. The guacamole can be prepared up to 4 hours ahead and refrigerated, tightly covered with plastic wrap. Serve with tortilla chips.