Once I made this recipe that included frozen corn and brown sugar, and it made a massive quantity of guacomole, but it was the best guacamole that I ever had, and the whole bowl was eaten by 5 people. Does anyone know what I am talking about? I can't find the recipe anywhere, and I get so hungry just thinking about it...

I like my guacamole very simple: mashed only w/perhaps a squirt of lime/lemon juice and if I have some a spoonful of salsa or dash or two of Chipolte pepper sauce on top. Avocados are so good on their own, they don't need much.

My recipe is avocado, lime juice, garlic, salt, pepper, tomatoes, and cilantro. I love it and it tastes great on it's own in a tortilla. I also love to pair it with the Joy of Cooking salsa recipe (corn, tomatoes, tequila, black beans, onion, cilantro, garlic, lime juice, and a smidgen of sugar)!

I make mine like rosebud -- pretty simple.

My mom used to add a packet of Lipton onion soup mix to her guac. It was actually pretty good.

P.S. -- Thank you for using "myriad" correctly!

The trick to good guacamole is lots of fresh lime juice. Keep it simple - it's way too easy to muck it up with excess ingredients.

Here's my favorite guac recipe (Texas & California style): http://www.clovesandcream.com/2009/04/texan-la-style-guacamole.html

i like to think my recipe (not precise enough to write it down) is very good... my favorite peppers to use are serranos, though i also like to use both serranos and jalapenos together.

i also suggest some queso fresco spinkled on top for a little twist. and also some ancho chile on top can also be good. (but not too much, as it turns the guac a little more brown than is nice for presentation). i've been to a few places in phoenix that add some dried fruit as a twist, the dried pomegranate was really good.

rick bayless has another twist - to use (his, or any really) some good tomatillo salsa and just mix it with the avocados and not too much else. it is good, and of course very quick...

I love cilantro but my husband thinks it tastes of soap... but even HE likes my guacamole and it has just a *touch* of cilantro. Too much and it's overpowering but a little makes it authentic.

I've tried lots of variations but I use a Fine Cooking recipe from a few years ago as my standard. It's easy... just remember the number two... 2 avocados, 2T lime juice, 2T minced red onion, 2T diced tomato, 2T chopped fresh cilantro (I use 1T when I'm making it for the cilantro-phobic) and a little kosher salt to taste.

The absolute best tip I've learned over the years is to forget about putting the avocado pits in the guac. to keep it from browning. The only sure thing is to make it just before serving or by keeping the air out by putting plastic wrap right on the surface to stop the oxidation.

OMG! ... I'm jonesin' now. !Feliz Cinco de Mayo!

Who are all these people I keep hearing about who hate cilantro? I love it, I put it in as many things as I possibly can. Yum.

My partner is deathly allergic to avocados, but I once lived for an entire summer eating mostly guacamole! I've excited to try your pea guacamole--maybe it can return me to my previous bliss. I tried a banana guacamole once, though, and it was just too sweet. Hope this works!

very simple.. avocado, red onion, lime, serranos, cilantro and salt. sooooooooogoood.

How could anyone NOT like cilantro OR think it tastes of soap???!!!!

I'm a Nortena now living in Souther California, and I've never had any home-made guacamole that consisted of more than avocados, cilantro, onion, lime juice, peppers, tomatoes, and S&P. Mangos in guacamole? Blasphemy! Bacon, on the other hand ...

Although I live in Los Angeles, feeding avocados to a big group of people can get pricey pretty quickly. I add some finely chopped Granny Smith green apples to my guac to stretch it out and to add some crunch and tartness.

i think guacamole is almost more about technique than a recipe per say, but it's so much up to individual taste. my "recipe" gets asked for every time i make it, and people are always so disappointed when i tell them i don't have one! i've made batches for parties in the past with 25 avocados and there's never been any left.

my advice: chop your jalapeno and onion really finely. garlic needs to be mashed with some salt to distribute the flavor and avoid chunks of pure raw garlic. don't hold back on the lime or cilantro and salt salt salt! i add all the ingredients together before mashing, otherwise it gets mushy like baby food. letting it chill for an hour or two before serving helps the flavors meld, just be sure to press plastic wrap across the top so there's no contact with the air otherwise it will brown.

No cilantro for me (blech), but my "secret" ingredient is cumin.

I had guacamole this weekend, and although the avocado was perfect, something was really missing for me -- onion, cilantro and tomato. Plus, the texture was too smooth -- I like it a little chunkier.

Just goes to show that everyone has their own take on what makes a good guacamole...

Me, I am with a lot of posters here -- red onion, a little garlic (mashed in salt, like Ellen describes), cilantro, tomato, lime juice... Cilantro brings a brightness that cannot be substituted by any other ingredient. (no, I don't get cilantro haters either... they always put me on my guard...)

I'm a purist (read: snob) myself...avocado, garlic (roasted, sometimes), & lime juice. Simple & delicious.

I'm surprised to read how many people are adding tomatoes to their guac! I had a friend who would add cream cheese to hers, and my mother-in-law dumps tons of pace picante sauce (*gag*) into hers. To each, his own!