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Guacamole -- What's in yours??

I've been looking at some different recipes for guacamole and am wondering about the different ingredients I see.

In addition to the mashed avocado, lime juice, and cilantro, some call for chopped red onion, some for diced tomatoes. I've seen minced garlic and even extra virgin olive oil. As for peppers, some use jalapeno and others serranos.

What do you put in yours and what do you definitely keep out?

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  1. We ADORE the guac...always crushed garlic, always fresh lime juice, always cilantro and always some very finely chopped onion and finely chopped jalapeno. SOMETIMES (rarely), fresh tomato OR salsa, that's really my only variable ingredient. I cannot imagine adding any oil--guac is so creamy & dreamy in and of itself...but each to his/her own...some folks even add sour cream.

    12 Replies
    1. re: Val

      Philly Ray,

      My very first introduction to Guacamole was when I was a sophomore attending The University of Arizona in Tucson. A student who happened to be a local resident as well, introduced me to a local Mom and Pop establishment whose name escapes me at the moment, but it was prepared with the following ingredients and it is still the best recipe I have ever had to this day.....

      Chopped Concasse Tomatoes
      Real Bacon Bits
      Chopped Jalapeno Peppers
      Lime Juice
      Salt and Pepper

      btw....beef burritos, ground beef no beans were $1.10.....this was in 1979. Oh the days......

        1. re: janetms383


          I guess you do not scribe to the notion......everything is better with bacon...

          1. re: fourunder

            I love my bacon, but never in my guacamole! Now a BLTA... whole nother story

            1. re: janetms383

              avocado with bacon on a crusty, hearty bread is so delicious! with a squeeze of lime on the avocado, and a little mayo on the bread, of course. i can see adding a good slice of summer tomato, but i'd add a veeeery thin slice of vidalia or red onion instead of lettuce. but that's just how i roll.

              1. re: alkapal

                On of my favorite paninis is my own recipe but I use a good pumpernickle for this. I like fresh made avacado, proscuitto, gruyere and tomato. A little gruyere on each side, then guacamole, proscuitto and tomato in the middle. It is a great combo. The guacamole makes the sandwich.

                Another is guac, cucumber, olives and fresh tomato slices with onion and red leaf. A veggie delight, but so good. Love this on rye or pump. Both favorites. I make this alot for a friend who is veggie and they love it. Just a simple sandwich, but really good.

                Cream cheese on pump, cucumber, avacado and chopped olive is also great with sprouts as a veggie delite. One of those with a bowl of fresh tomato soup is a winner every time for a late quick easy dinner

                1. re: kchurchill5

                  >>Another is guac, cucumber, olives and fresh tomato slices with onion and red leaf<<

                  k, try adding a little feta cheese, a shake of oregano (basil) vinaigrette, and put it in a red pepper, spinach, or whole grain wrap.

                  i'll start a "best summer sandwiches" thread. ok, here: http://chowhound.chow.com/topics/623465

                  1. re: alkapal

                    Not a bad though, sounds yummy. I am one for sandwiches. I love coming up with different flavors and combos. One of my favorite things.

                    Summer I very often make sandwiches like this veggie or not and make a side salad or bowl of fresh soup zuchinni, mushroom, tomato. I know some don't like soups in summer. But a bowl of soup to me and a sandwich is a perfect summer dinner at times. And a great way to use leftovers. A little turkey, bread, some mayo, red peppers, lettuce, olives cheese and a container of frozen tomato soup and dinner is born.

                    You understand. I'm off for most of the day, if you don't start the thread I may tonight.

                    Nice thought and great idea. I'm sure there are some amazing sammies out there.

      1. re: Val

        Ditto Val, garlic, lime, cilantro, red onion very fine sometimes grated and jalapeno, rare but have tomtato, s/p to taste. NO oil or sour cream unless I was making someones recipe and taking it to them. Not for me

        I have used lemon but lime is better. I like to semi mash the avacado, still some chunks, not too smooth. One time I added 1 small chipolte rather than a jalapeno and some cumin. For a different taste which was good.

        1. re: Val

          I'm the same. I add crushed garlic, lime juice, cilantro, chopped red onion, chopped jalapeno and chopped serrano peppers. I never add EVOO or tomato. I add lots of salt and pepper seasoning to taste. As far as the red onion and pepers, I coarsely chop and I don't carefully de-seed (i.e. I like to keep some seeds in for some heat).

          1. re: Val

            Standard fare, avocado, diced red onion, lime juice, diced hot pepper (usually serrano), a dash of cumin and the final touch: a shot of good (and I mean good, not Jose Cuervo 49%rum) tequila. I mash it up with a fork and then add some chopped cilantro.

          2. What we had in Mexico: crushed avocado with fresh lime juice and salt. That's all.

            5 Replies
            1. re: pikawicca

              I like to keep it simple as well, but you can still have many variations. The basic ingredients, besides avocados and salt are: 1) Acid. Lime juice, lemon juice or white wine vinegar (try each and see which you prefer), 2) Onions, scallions, or shallots (I always use shallots if I have them) and 3) Optional: jalapeno or other chiles, and/or cucumbers. No tomatoes. No cilantro. No garlic. The avocado is gets mashed with a fork, but the onion, chile, and cucumber get finely minced. It's a dip, not a salad.

              1. re: Zeldog

                This is how I do it too. After onion/citrus/jalapeno every flavor makes it harder for me to taste the avacado.

                1. re: pikawicca

                  If I have really good, perfectly ripe Hass avocados, your's is a great way to serve them -- lime juice and salt, only.

                  If the avos are good but not great, or if they are a variety other than Hass, the guac definitely benefits from crushed garlic, cilantro, diced onion and sometimes a diced plum tomato and/or a dash of tobasco.

                  Both ways are very tasty, IMHO :-)

                  1. re: pikawicca

                    I am a purist too--my family owns an avocado grove, so we are die-hards RE our gauc.

                    - Avos--Always Haas. NEVER pureed or overmixed--just lightly mashed with a fork, still chunky
                    - Lemon juice--I grew up with my mom making it this way so thats how I like it, it tastes "fresher" to me
                    - salt and pepper
                    done. adding too many other ingredients--you might as well save yourself the effort and buy that pre-made greenish glop they sell at the market. Nasty.

                  2. Always garlic, lime and salt. Other stuff if I and the family have enough patience to wait for it would be: finely chopped red onion, cilantro, sometimes tomato and serrano chiles, sometimes if I'm SUPER lazy, a scoop of pico de gallo.

                    3 Replies
                    1. re: jencounter

                      No, I love the pico de gallo in mine - it fits!
                      Avocado, minced red onion, bits of tomato, garlic and salt, otherwise.

                      1. re: bayoucook

                        Co-signed. Cilantro on top. For Chile, I like Marie Sharps habanero sauce, or pulverized hab, or pulverized serranos.

                      2. re: jencounter

                        jencounter, i use pico de gallo as a "cheat" in so many things that require those ingredients-- including a quickie indian-style spinach and chickpea "curry."

                      3. Avocado, lime, salt, cilantro, onion. That's it.

                        1 Reply
                        1. re: fern

                          Make that a *small* amount of finely minced White or Red onion - regular yellow onions are too strong for raw dishes.
                          Add finely minced serrano chile to taste - IMO Chile is Not optional.
                          Maybe a *small* amount of chopped tomato, but I prefer lime juice for the acid.
                          NO garlic.
                          If you add dairy, you will suffer the wrath of my baseball bat.
                          Bacon bits - wtf??
                          Keep it fresh, keep it simple!

                        2. Garlic is a dangerous addition to guac as it isn't cooked, and only the freshest garlic will not give a bitter taste. I tend to stay away from adding it. I do though add very finely diced red onion and jalapenos. I have been know to add chipotles to give a smoky hint. I have also made a roasted corn guacamole - where I add corn kernels that have been roasted - either in the oven or when fresh is available on the cob, on the BBQ. But that is for a non traditional guac.

                          5 Replies
                          1. re: maisonbistro

                            Traditional or not, your roasted corn guac sounds fab. I'll bring chips--where are you? :)

                            1. re: kattyeyes

                              Montreal, Canada.

                              If you're coming from the US, please bring some Vitamin water 10, Jif peanut butter (regular, smooth - NEVER low fat YUCK) and King Arthur unbleached bread flour. That's all, thanks.

                              1. re: maisonbistro

                                Yes, I'm in CT. No problem--I love a good road trip. JK! didn't know you couldn't get those items in your neck of the woods. Interesting!

                            2. re: maisonbistro

                              Ditto the idea that garlic overwhelms in guacamole. There're so many delicate flavors going on there, I just don't understand why someone would even add "mellowed" garlic.

                              Our guac is avocado, half as much tomato (seeded and peeled), lemon juice, cilantro, a little bit of finely minced onion, a little Tabasco, and S&P. That's it. Anything else becomes an altogether different (but probably delicious) avocado salad.

                              1. re: shaogo

                                I sometimes use garlic sparingly but most often leave it out as it can overwhelm and opt for only a little bit of raw onion finely diced in addition to jalepeno salt, pepper, cilantro and lime juice.

                            3. Best guac I've ever made: Haas avocados (I differentiate since I live in Florida and we also have FL avocados available) mashed with finely chopped onion, lime juice, roughly chopped tomato, jalapenos (I used the jarred kind for personal taste - i like it milder) chopped, lots of cilantro, 1 T tequila anejo, and a little salt. Yum!! One of my friends is from Mexico City and I made this guac to accompany his wife's heavenly salsa. With our corn chips, it was perfection...

                              No oil or sour cream ever, BTW.

                              8 Replies
                              1. re: amyvc

                                i second the oil or sour cream addition. why bother? the avocado has enough creaminess and it just dilutes the flavor.

                                in my guac, i mash avocados, add lime juice, garlic, salt and cumin.

                                1. re: amyvc

                                  Good of you to differentiate, Amy -- I tried the FL avocados once and they were WAYY too buttery. I know, how can that sound like a bad thing? But not for me, not for my guac. Maybe on a burger or something but I dunno.
                                  I like your tequila idea, I'll have to try that one. Usually I'm just lime juice, sea salt, maybe minced garlic if I feel like it but usually not.
                                  I don't mind restaurant guac with all the crazy stuff in it, but hubby will only eat my stripped-down guac. He loves the purity of it.

                                  1. re: Covert Ops

                                    covert ops, most people think the florida avocados are "thinner" in flavor and texture than the haas -- and less buttery. i'm wondering what variety you got hold of to think they were too buttery. do you know?

                                    1. re: alkapal

                                      Hass avocados are merely the B team (Florida Avocados don't even exist in my mind)... its all about the Criollos... they are small & they have a big pit (which is why the inferior Hass variety is the more successful commercial item)... but they are vastly superior in flavor & texture.

                                    2. re: Covert Ops

                                      I don't 'get' FL avocados. Tried to like them, but they taste watery to me. I maybe got one that wasn't ripe? I see them often and they are always around $1 each... but I go for the Haas or is it Hass-everytime.

                                      1. re: Boccone Dolce

                                        bd, i will use them as "extra" avocado to bump up my guac volume. but that's when they're fresh from a friend's tree.

                                        1. re: alkapal

                                          I very much like FL avocados - fresh from a friend's tree. We had a tree in my back yard growing up. (Also, a fat dog who discovered that they tasted good!) Definitely a different flavor and I like Haas better in guac. But a FL avo sliced with some lemon juice and salt and pepper? heaven.

                                          I find that supermarket produce tastes waterier in general. I have 2 kids and large bills, so organic is difficult to do. For that reason, I'd never buy a FL avocado. Guac needs to be perfect.

                                          1. re: amyvc

                                            I do eat Haas, but I love FL too. I normally use FL when I have them, but honestly whatever is on sale is what I get. But I love the FL avacado and have no complaints. Yeah, grocery store is a last resort, the market on Saturdays is where I get all my produce.

                                  2. Traditional Nicaraguan Guac,
                                    chopped onions, soaked in lime juice for 10 minutes to take the bite off
                                    1 hard boiled egg chopped
                                    1 avocado
                                    Salt (kosher works best), pepper and lime to taste

                                    Serve with fried plantains...

                                    6 Replies
                                    1. re: ivy2009

                                      Good idea--soak chopped onions in lime juice to remove the bite. Gotta try it! Forgive me if I skip the HBE, but I love the onion fix, so thank you!

                                      1. re: kattyeyes

                                        No offense taken, the egg throws people when they find out, but even my most unadventurous friends like it.

                                        1. re: ivy2009

                                          I have heard egg, had some with it ... it was fine. I didn't taste much anything different so I don't add it, sorry. But it tastes fine.

                                      2. re: ivy2009

                                        I'm anxious to try the hard boiled egg addition. Recently I had leftover deviled egg stuffing and ate it in a dish with avocado and vinegar. Absolutely delicious. I'll try your Nicaraguan recipe soon.

                                        1. re: fern

                                          I know it's good because I did guac-deviled eggs, which were really good. 'course, they had a little bacon on top...

                                        2. re: ivy2009

                                          Hi, ivy2009! I threw together a quick 'n dirty guac today for an impromptu visit this afternoon. I used a small amount of shallot, soaked in lemon juice as you indicated above--it works beautifully! I usually use lime, but picked up a lemon today. Both my mom and I think we like it even better with the lemon. Thanks for sharing this tip! :) It definitely mellows out the raw onion component. We used Pretzel Crisps as dippers. Yum!

                                        3. If you start with the basics (avocado, fresh lime juice, salt) you can experiment with what is in your refrigerator and see what tastes good to you. I've really enjoyed adding cayenne or chipotle, paprika, fresh cilantro, garlic powder (roasted garlic is even better - if you have some leftover...but raw garlic will overpower your guac, no bueno), and chopped roasted vegetables like corn, tomatoes zucchini and onions. Or if you are feeling lazy just grab a jar of pre-made salsa (the chipotle salsa from Trader Joe's is good) and add it to your guacamole base - to taste. Also, try the Trader Joe's corn salsa; it is a tangier alternative and really makes a bright and zingy tasting guacamole. A good alternative to tortilla chips is slices of jicama. Yum!

                                          1. I always start with avocado, lime juice, salt and just a pinch of toasted-then-ground cumin seeds. I usually stir in just a little dollop of Mexican Crema (cuz I like it)! Sometimes minced jalapeno and/or cliantro. It depends on what I have on hand and what I feel like adding.

                                            1. I use the Joy of Cooking recipe so my guac consists of avocados, lime, cilantro, onions tomatoes and jalapeños. Not very creative byt boy is it good.

                                              1 Reply
                                              1. re: YAYME

                                                YAYME, Mine is essentially the same but I usually use red onions for both their mildness and their color. Kosher salt and a small shake of hot sauce are the only other additions.

                                              2. By no means a guacamole, but a really good avo dip:
                                                Mashed up avo
                                                Lemon juice
                                                Salt, pepper
                                                Crumbled feta

                                                Try it.

                                                1. I am a fan of salsa verde (roasted tomatillos, chopped onion, minced cilantro, lime juice, salt), crushed garlic, finely minced serrano (more spicy than a jalapeno), a pinch of cumin and occasionally diced tomatoes.

                                                  The general outline I follow is acid + allium + smoke = good guacamole. As long as you cover all those bases, I think you're bound to make at least a decent guacamole.

                                                  1 Reply
                                                  1. re: JungMann

                                                    jungmann, i think the salsa verde combined with avocado would be a great spread for a smoked turkey sandwich!

                                                  2. Probably not at all traditional, but it is always a big hit: mango.

                                                    Mine's a mango, 2 avocados, a clove or two of garlic, a diced jalapeño, some lime juice, some salt, and some pepper.

                                                    1. Here is a recipe from a resort cooking class in Mexico.
                                                      10-12 avocados
                                                      5 tomatoes (they were small roma type)
                                                      1 big onion
                                                      juice of 10 limes
                                                      10 serano or 2 habanero peppers
                                                      big bunch of cilantro
                                                      4 big pinches of coarse salt

                                                      Everything was coarsly chopped and mashed with a bottom of a glass in a casserole. Really delicious!

                                                      When asked about garlic, the cook seemed surprised and said no!

                                                      1 Reply
                                                      1. re: darther

                                                        That's the ingredient list for mine as well, though it's usually only one or two avocados and I rarely add salt. Plus I always use serranos, not habaneros.

                                                        I agree about the garlic, I'm really surprised to see so many people here add it. To my palate, such a strong taste would overwhelm the delicate flavor of the avocados. I guess it's one of those things you either love or hate. (Not that I'm saying I hate garlic, just that it seems REALLY out of place here).

                                                      2. I make mine in a Mocajete, make a paste with garlic, sea salt, serrano and cilantro, then add the avocados and lightly mash, then add some chopped onion and lime. I live in San Antonio and i've had even Mexican nationals complement my guac.

                                                        1. Avocado (1/2 mashed, 2 1/2 chunky), a tablespoon or two of chopped onion, 1 jalapeno, cilantro, lime juice, salt and pepper to taste and a small of cumin. Delicious

                                                          1. The most classic version in Mexico:

                                                            Fork Mashed Avocado Criollo (none of this inferior Hass crap!)
                                                            Spring White Onions
                                                            Coarse Salt
                                                            Key Lime

                                                            Additional Common Additions

                                                            > Tomatoes
                                                            > Squeeze of Orange
                                                            > Tiny amount of Cumin
                                                            > Alternative herbs like Papalo, Mex Oregano, Yucatecan Oregano or crumbled, toasted Avocado leaves

                                                            Eat_Nopal's version inspired by the Contemporary Mexican dishes at La Diferencia:

                                                            Take the classic above, add finely diced nopales & thinly sliced, warmed Chicharron Prensado

                                                            Absolutely NO garlic, "salsa", sour cream or other crap like that.

                                                            5 Replies
                                                            1. re: Eat_Nopal

                                                              That is the one.It's all about simplicity and ripe criollos.onion,quality salt, key lime, and perfectly fresh cilantro, nothing else.

                                                              I might dice a few tomatoes to garnish, too.No chiles, no "spicy guac dude."

                                                              1. re: streetgourmetla

                                                                Ah... I actually forgot to include diced Serranos 'cuz that is Jalisco style ese.

                                                                I am firmly on the no tomato camp... but this is because I like serving the Guacamole on slices of Oaxacan heirloom tomatoes (like the Zebras that are common in California farmer markets)... and if I can get fresh Nopales... then you place a roasted pad cooled down to room temp, a few slices of tomato above the Nopal, then a scoop of Guacamole on the tomatoe, a little wedge of fresh nudged on a side, some chives speared into the Guacamole for height & a little dusting of herbs.

                                                                That is how we roll at Chez Nopal, homes.

                                                                1. re: Eat_Nopal

                                                                  It has *never* occurred to me to spread guacamole on farm tomatoes. Heck, we spread just about everything else on 'em. Sadly, because of this year's blight, good tomatoes are few and far between.

                                                                  Thanks for a lovely idea!

                                                              2. re: Eat_Nopal

                                                                For those of us trading in the inferiority of Hass avocados up North, do we get a free pass to add garlic and homemade "salsa" to our otherwise bland guacamole? Otherwise how might you make a guacamole from the Hass variety?

                                                                1. re: JungMann

                                                                  The same way the Criollo is used... its just not going to be as good. Absolutely no on the garlic though.. that is like asking an Caprese whether they deem it okay to add Vinegar & Garlic to a Caprese salad... I think you would have your knee caps removed.

                                                              3. Musts:
                                                                Lime juice
                                                                Chopped onion - white or red, but yellow in a pinch
                                                                Salt to taste

                                                                Serrano or jalapeno
                                                                Worcestershire sauce - yes, odd, but a dash adds depth/umami

                                                                1. the secret ingredient is a squeeze of honey, try it!. We top the guac with sour cream to keep it from browning while the ingredients marry, then stir in before serving, I don't find it that offensive. Biggest problem is looking last minute for a ripe avocado and ending up with one that is 70% bad.

                                                                  1. I always use: avocado, lime juice, chopped jalapeno and chopped red onion and cilantro.

                                                                    More times than not I add stuff because I want to use it up and it mixes up the taste this includes, but not limited to: tomato, grilled corn, sour cream,etc.

                                                                    1. We've got to get you people off Jalepenos. Commercial jalepenos in the US are crap.

                                                                      1. Avocado, crushed garlic, salt and pepper- fresh squeeze of lime juice if I have one. I don't add onions or tomatoes unless POSSIBLY if it's for a crowd and I think I've got to stretch it- we love it... I like it with warm tortilla chips.

                                                                        1. I usually add red onions, garlic, lime, cilantro and sundried tomatoes. I make sure to rehydrate the tomatoes a bit, so they are chewy. they add a nice zip.

                                                                          1. My recipe is pretty simple. Mashed avocado (I like a few lumps, but I love the creaminess of a nicely smashed avocado), lime juice, salt, and a squirt of Sriacha (SP?). I love the way the Sriacha gives a tiny bit of garlic taste and a nice kick.

                                                                            1. I keep mine pretty simple.

                                                                              Lime juice

                                                                              I make this version about once a week. Every now and then, I'll add onion, roma tomato, and/or jalepeno.

                                                                              1. I am a purist on what goes in to guacamole: garlic, lime juice, fresh cilantro, hot peppers, salt, and maybe pepper. Generally being of the opposite cooking philosophy, i.e., "more is better," I have added, at times, chili, cumin, hot sauce, mayonnaise, sour cream, tomatoes, etc., but have found that addition of these other ingredients results in a less bright tasting dish. The flavor of the avocado is muted, except when I am just adding chopped tomatoes, which I do not care for, due to the change in the dish's texture.

                                                                                I do find that most people don't add enough salt, garlic,or lime juice to guacamole. The high fat nature of (mashed) avocado surrounds these flavors and the flavors do not disseminate throughout the dish well. So, to that extent, I am still of the "more is better" philosophy when it comes to guacamole.

                                                                                1. Rub a bowl with cut garlic. Good Haas avocado, mashed. Salt. That's it. If the fruit is great, that's all you need. Fry some corn tortillas in leaf lard and you're in business.

                                                                                  1. I usually do avocadoes, cilantro, lime, cumin, garlic salt, pepper, a bit of tomato and diced onion.

                                                                                    Then, I add chopped cooked shrimp. Yummy!

                                                                                    2 Replies
                                                                                    1. re: salsailsa

                                                                                      Nothing beats the basics! lots of lime, garlic, cilantro and salt!! and I also take advantage of our little backyard garden by adding chopped tomato & peppers.

                                                                                      1. re: cooksong

                                                                                        Keeping it simple with avo, cumin, lime (lots), jalapeno, red onion and tons of cilantro.

                                                                                    2. Typically, Hass avocados, fine diced jalapeno and red onion, lime juice, salt, pepper, cilantro. A splash of evoo sometimes to push it over the top.

                                                                                      1. only organic, unfiltered apple cider vinegar, cayenne and cilantro... (optionally some cumin) this is the simplest, creamiest and quickest path to guac!

                                                                                        1. Glad you said "and what do you definitely keep out?" That is a great way to start this discussion!

                                                                                          Make sure the avocado are not darkened in any area, I can taste that stuff.
                                                                                          Avocados that give to pressure, but are not squishy and also not rubbery.
                                                                                          I deseed the tomatoes reserve some of the juice, and dice tomato
                                                                                          white onion chopped fine
                                                                                          sea salt and cracked black pepper
                                                                                          juice of a lime along with some zest
                                                                                          cilantro chopped fine
                                                                                          about a tablespoon of olive oil
                                                                                          1 garlic clove smooshed with oil, & salt - do this with the blade of a knife on a board
                                                                                          1/2 to 1 serrano chili minced fine -depends on how hot you like it
                                                                                          a couple of shakes of Tabasco sauce

                                                                                          I mash the avocado roughly with a fork and some of the lime juice, stir in a bit of olive oil a drip or two at a time. Add the smooshed garlic, fold gently. I prefer the texture to be smooth with some pieces of avocado.
                                                                                          Then add the onion, salt and pepper and serrano. Stir in the tomatoes last. Taste it and usually I'll add more salt, and a few more grinds of pepper. Top with a splash of lime, and garnish with a sprinkling of tomatoes and cilantro leaves.
                                                                                          Serve in a wooden dish, with small wide wooden spoons - great on sturdy toast points or homemade tortilla chips.

                                                                                          Leave out.... mayonnaise and or sour cream.

                                                                                          4 Replies
                                                                                          1. re: chef chicklet

                                                                                            Leave out.... mayonnaise and or sour cream.
                                                                                            amen, sister :)

                                                                                            1. re: goodhealthgourmet

                                                                                              Mayo and or Sour Cream in Guac !!!!!!!

                                                                                              Who thinks of these things??????

                                                                                              1. re: goodhealthgourmet

                                                                                                I agree about sour cream, but I always use mayonnaise in my guac unless my avocados are really truly perfect (which is rare up north). The mayo not only keeps the guac green longer, it adds some creamy richness which helps when your avocados aren't the best. Everyone I serve it to asks me where I get my avocados since theirs never turns out as well!

                                                                                                Otherwise, my guac is pretty traditional - salt, lime or lemon juice, garlic, finely minced onion, and something for a touch of heat (chili powder, cayenne, fresh jalapeno, whatever I have around). Cilantro if the people I'm feeding like it, otherwise no. NO TOMATOES.

                                                                                                1. re: biondanonima

                                                                                                  i can only tolerate mayo in *very* small doses and specific preparations...i can't imagine adding it to guac. i've combined avocados with sour cream or strained yogurt before for other dishes, but once you add something like that, IMHO it's not guacamole anymore. to each her own ;)

                                                                                            2. Orange guacamole was a new experience.
                                                                                              Add a bit of fresh oj & diced orange bits to a traditional guac recipe and you have a whole new taste sensation w/chips.

                                                                                              1. When I make it for myself it is just avocado, salt and lime but when I make it for a party I like to mix it up. So far my favorite variation has been

                                                                                                Avocadoes - Grilled
                                                                                                Corn - Grilled
                                                                                                Red Onion - Chopped very fine
                                                                                                Serrano Pepper - Chopped very fine
                                                                                                Garlic Powder

                                                                                                1. My basic recipe is this~

                                                                                                  Hass Avocados
                                                                                                  Lite Salt
                                                                                                  Garlic powder
                                                                                                  Minced sweet onion
                                                                                                  Lemon Juice
                                                                                                  Dash or two of Pica (tabasco sauce)
                                                                                                  Chopped cilantro (optional)

                                                                                                  I don't like to add tomato to this as they tend to get soggy and watery. I do use a fair amount of salt and especially the lemon juice. Since I don't like hot and spicy, the dash or two of pica is fine for my tastes. You can always make a separate bowl of guac. with jalapenos or more Pica added. It is wise to allow the guac to rest about a half hour so that the flavors incorporate and the garlic mellows.

                                                                                                  1. If the avocados are perfect: salt, lime, cilantro, and avocado.
                                                                                                    If the avocados are just ok: onion (or scallions) , lime, garlic, salt, tomato, and cilantro.
                                                                                                    If I homemade pico de gallo in the fridge I'll add that...

                                                                                                    And now I want some guac, but I'd have to run to the store...

                                                                                                    1. My "traditional" Guacamole

                                                                                                      Hass Avocados
                                                                                                      Green Onion, chopped
                                                                                                      Garlic, minced
                                                                                                      Cayenne pepper

                                                                                                      If you want it spicier I add Pico Pica, save the jalapenos or serrano's for the salsa.

                                                                                                      1 Reply
                                                                                                      1. re: RetiredChef

                                                                                                        i add green habanero sauce to mine (fork-mashed avocados, chopped white onion, cilantro, s&p, lime juice, sometimes diced tomato, sometimes not.)

                                                                                                      2. Avacado
                                                                                                        Onion (finely chopped)
                                                                                                        a little sour cream and salsa

                                                                                                        after that spices, garlic, peppers, it all depends on what Its gonna be served with
                                                                                                        I never use tomato, oil, ground pepper, all three seem to ruin it for me.

                                                                                                        1. Start with good avocados (the ones without a plug attached to the stem end are almost guaranteed to the horrible black parts inside). Summer avocados from a good Mexican market in Central TX are the best.

                                                                                                          Lime juice and salt are the basic additions. I often like a little finally diced white onion sometimes and finely chopped cilantro if I have it on hand.

                                                                                                          I'd rather have a good salsa casera [white onion, serrano chile, tomato, if fresh (not if canned or jarred) and perhaps garlic all charred in an iron skillet and whirred in a blender with a little salt and cilantro] on the side than add tomato or dice serrano chile to the guacamole. Guacamole is about highlighting the avocado after all, isn't it?

                                                                                                          1. Secret ingredient: finely chopped ordinary green stuffed olives, maybe 3 tbsp chopped for 2 large avocados.

                                                                                                            Brightens flavor, adds chewy/tender bits. Camouflages well so that guacamole purists don't saddle up the burros and attack. ;^)

                                                                                                            1. I keep it basic: salt and maybe lime juice. That's it!

                                                                                                              1. Mine guac recipe is easy....garlic salt and salsa to taste, and some meyer lemon juice to keep it fresh and bright tasting. People always ask for the recipe so I must be doing something right!

                                                                                                                1. I make mine with a bit of olive oil and use onion powder instead of chopped onion.
                                                                                                                  otherwise lime juice, avocado, black pepper and salt, cilantro and red radish garnish
                                                                                                                  I tried using Tabasco once and the guac turned black very quickly--yuck
                                                                                                                  Does the red onion help keep it from discoloring?