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I'm lazy. I just mash up the avocados, add a dollop of salsa and salt to taste. Your recipe sounds good, though, so maybe I'll have to try it.

i'm always surprised at other guacamole recipes, no garlic!?!?! i'm pretty lazy too, avocado, lemon, garlic, a bit of sour cream and garlic, s&p, yum!

my guac is as simple as Avacado, lime, cilantro, minced red onion, and diced tomato.
of course Salt and pepper
the end.

I usually have the most success when I keep it simple.

Guacamole may be the best thing in the world. Ever.

A quick tip - use a potato masher to mash up the guac. It makes a quick job of the mashing! (Also - you can slice the avocados in their skin and then just squeeze the avocado out into the bowl without having to scoop with a spoon. Just as fast, if not faster.)

I love my guac a little chunky.....Avocado, red onion, jalapeno (if you like it spicy), garlic, sea salt, lime, and a dash or 2 of tabasco.

A great way to tell if the avocado is ripe or not is to tear off the small part where the stem was previously attached to the avocado. If it's green, you're good to go. If it's brown it is probably overripened.

I just test my avocados by feel. Just as everyone differs in their guacamole recipe (mine has to have garlic) everyone differs in how ripe they like their avocados. My former roommate used to eat them way past the time that I would.

the secret to my guacamole -- which has been described as "unsurpassed" -- is fire-roasted poblano peppers. i roast them right on my gas stove, though a broiler will work, too. then i steam them in a plastic bag for a minute, and, with gloves, remove the skin/membrane/seeds. i chop the peppers finely.

i press the garlic. it's important for the hot ingredients to be teeny tiny.

i like to use an onion stronger than the classic red or scallions, like a vidalia. my recipe also includes lemon juice (never lime), sea salt, loads of cilantro, and hot house tomatoes on the under-ripe side. and of course avocados.

my mixing technique is to cut the avocados into large chunks. then i mix the ingredients by hand as i slowly add them. the result is large chunks of avocado, but held together with creamed avocados. you dig?

trust me, it's perfect.

also, a good tip that i'm surprised no one mentioned: leave the avocado pits in the bowl to help maintain the green color.

mmm...LOVE homemade guac! I take an avocado and mash it up with a fork, leaving some chunks. Add a small amount of mayo and then generous amounts of black pepper, garlic and some salt. I also put a little lemon juice and add some chopped tomatoes. Yum!

I always get raves with this recipe:

* 3 avocados - peeled, pitted, and mashed
* 1 lime, juiced
* 1 teaspoon salt
* 1/2 cup diced onion
* 3 tablespoons chopped fresh cilantro
* 2 roma (plum) tomatoes, diced
* 1 teaspoon minced garlic
* 1 pinch ground cayenne pepper (optional)

In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

Avocados lime garlic salt.

When I want something more substantial, I'll add in a small amount of diced white onion, roma tomato, and cilantro. Occasionally a jalapeno.

Tip: if you're making the guac in advance (to bring to a party, for example), don't mix all the ingredients together. Put the avocado/garlic/lime mixture in the bottom of the serving bowl, then completely cover the avocados with the tomato/onion/cilantro mixture (adding a bit more lime juice to the tomatoes). That'll effectively seal the avocados off from the air and they won't brown at all. When you're ready to serve, mix it all together and it comes out perfectly.

For something that is so simple, why so many ingredients?

Just try...
Avocado
tomato
onion
lime juice
hot sauce

DONE!

Simple is good. The Barefoot Contessa recipe goes faster than anything I've made.

A couple of secret ingredients to try:
worcestshire - a few shakes
T or so of the juice from diced jalapenos

Yum.

I don't mind adding in extra veggies like the Kitchn recipe but keep sour cream out of my guac! Too midwest-housewifey to me - adding in sour cream to extend the guacamole in place of adding extra avocados.

I sometimes make a deconstructed guacamole - avocado slices, sprinkled with key lime juice and sea salt, and topped with a little cilantro sprig - all served on tortilla chips. But I usually just lightly mash the avocado with key lime juice, salt, chopped cilantro and some diced white onion. Maybe some diced tomato.