I like tomatoes and scallions in mine and a bit of cayenne pepper. Yum! :o)

Oh I have mine almost the same except with as much fresh chilli as I can get away with ;)

Thanks for the recipe. I had intended to comment today and request the recipe. But this raises a burning question I've had for awhile: Has anyone ever gotten an avocado seed to sprout by doing the put-the-seed-in-a-glass-of-water trick we learned in junior high school science class?

I make it the same way until right after mash well. I just add salt and pepper, and that's it! I *love* the taste of avocado and don't like hiding it with the other stuff - I save all that for the salsa!

I put some smashed garlic and minced jalapeno as well!

Yes, the seed-in-water trick works. We did it when I was in (of course) junior high, and ended up with an avocado tree that threatened to poke a hole in the ceiling. This was northern PA, so planting it outside wasn't an option, but I think we gave it to someone with a higher ceiling.

Sounds like mine, too! I add garlic (either powder or minced) and sub habanero pepper sauce for the chili. I also dump in some fruit fresh to keep it from turning brown-it doesn't change the flavor any.

Mmmm, now I want guacamole.

I add garlic salt and tomatoes.

Well my mother was from Mexico and here's how she made it:

Mashed Avocados
Chopped tomatoes
chopped serrano (or fresh jalapenos) chiles
chopped white onion
chopped cilantro
lime juice
topped with mexican cotija cheese (smells like feet though)

she used to leave the pit in because she said it kept the avocados from turning brown.

I miss my mom *sigh*

I've never been able to eat guacamole when the avocado is all smushed up. I cut mine up by halving it, removing the pit and cutting it into tiny squares while still in the skin. Then I scoop it out, add lemon juice, cilantro, red onion and tomato. Then I eat it with a fork. Damn the chips!

Here's a quote from The Feast of Santa Fe by Huntley Dent "..., I have listed nine approaches (to guacomole) that turned up in my casual research. By memorizing these, you can instantly settle any passionate arguments over what is true guacomole - all of them are." So Food Whore if someone attacks you with their corn chips, box them about the ears with Huntley Dent's book, I reckon that'll fix them.

I make mine almost exactly like Crazee Peep (and my mom is German, go figure!!). I don't add stinky cheese, though.

Okay, so maybe my mom's versions isn't authentic, but it was good--she used avocado, garlic, salt onion, tomatoes, jalapenos, cilantro, and ***gasp*** a dab of Miracle Whip! She said the MW kept it from getting brown. I just thought it made it creamier.

I just returned from a wonderful trip to Mexico. There were tomatoes in every batch of Guacamole I ordered. Tomatoes are our friends.

My neighbour is from Mexico City and has always made her Guacamole with tomato. It is delicious! Nothing tops the lime juice from tiny Mexican limes either. Yummy!