It is a good add, and sometimes I do that as well. But if I’m serving the guacamole alongside a good salsa as I usually do, I want it to stay savory/salty/citrusy and be a contrast to the heat of the salsa, so I leave the peppers out of the guac. Either way is good.
I think I shall run out and make some guacamole now. My recipe is similar to the ones mentioned so far, but I put garlic in mine (I put garlic in almost everything).
One of my favorite things to do with avocados, is to smush them up with a bit of sugar and vanilla, and freeze. If I had an ice cream maker I would do that.
The best smoothie I ever had was avocado, mango, soy milk and honey. I got it at a co-op. They stopped making them 
. Maybe I will try that as well.
Off to the store to buy 1932819 avocados.
Oh, man, I just looked up the Weight Watchers Points, and a medium avocado is 9.5 Points! A fried chicken breast *with the skin *is 10! Ouch.
I wonder if I could “stretch” the guacamole with something that wouldn’t taste too disgusting…pureed broccoli, maybe?
How about bacon? 
ETA: A medium avocado has over half the RDA of fat.
Try brie and avocado on a croissant. Mmmmmmm.
I may have to find the time to go to Wegman’s tomorrow for more avocado and croissants.
Robin
We usually eat guacamole over thinly sliced iceberg lettuce. It feels like you’re eating much more than you actually are.
Two words: Core Plan
Okay, I follow Flex 95% of the time, but when I do Core, I make sure to make a bunch of things with avocado in it…BECAUSE I CAN.
I usually use a quarter cup on my salad/sandwich. That’s only 2 points. Have you tried a Slimcado? One *cup *is only 2 points. They taste okay; a little less fatty and rich than a regular avocado, but decent enough on a salad.
Mmmm. Good idea guys - I just had half of one with dinner.
Oh, all right, I *will *have lunch. It’s the only way I’ll avoid drooling on the keyboard.
Ham on Wholemeal, smooshed avo, fresh ground pepper and salt.
(homer)MMM, hamanavo. Garghghghgh.(/homer)
Those giant Florida avocados are disgusting, flavorless and get big nasty strings all through them, bleargh! Hass avocados are the ones. They get nearly black when they’re ripe and the skins get smoother the riper they are.
I don’t know if they’re still stocking them, but Trader Joe’s used to sell frozen fresh avocado chunks in a bag–nothing but avocado–peeled, pitted, chunked and frozen in a bag. Worth a look, and if they don’t have frozen they pretty much always carry fresh ones, four to a bag. Might have to let them ripen a bit, but they’re good sized and ripen beautifully. They’re usually more expensive at TJ’s than at my regular grocery store so I don’t buy them there.
My favorite avocado dish is chicken seizure sammiches–boneless skinless chicken breast bunged frozen into a frying pan with a smidge of olive oil and garlic salt, covered and left on low-medium to defrost and cook. Smush an avocado with chopped onion, garlic, shredded asiago cheese and Newman’s creamy Caesar dressing. Toast buns with a bit of olive oil. Spread avocado goo all over the buns, slice the chicken thin and pile it all over the avocado and don’t forget the napkin! Takes about fifteen minutes start to finish and tastes marvellous. Add bacon if you’re feeling really slutty.
A very attractive girl at a party teased me with avocados once. She said that she’d like to have “an avocado party” on some plastic sheets. Sadly, I was unable to turn that tease into reality.
Dear WhyNot:
On the WeightWatchers Core program, avocados are core. That means they’re FREE.
Love,
Sattua
Heathen! Avacado, garlic, salt, a squeeze of lemon.
Tomatos?!? What sort of heathen witch are you?! Not to mention the soaplantro.
An eclectic agnostic neopagan heathen witch, thanks for asking!
Hey, I stole my recipe from a little hole-in-the-wall restaurant in Puerto Vallarta a few years ago. They make it fresh at the table, and that’s what they used, tomatoes and all. I find the tomatoes give a slightly sweet and gently acidic note to the guacamole that’s a wonderful counterpoint to the heavy fattiness of the avocado and a bridge to the sourness of the lime. (Lemon? Really? To each her own, but lime is a much more common flavoring in the parts of Mexico I’ve visited.)
For those that don’t like guacamole, have you ever tried it chunky? My wife used to make guacamole but she didn’t smoosh the avocado but instead, cut it into small pieces about the size of a pea. Likewise the onions and tomatoes. She also added lime juice and chopped, Thai, “pik-kee-noo” peppers. Personally, I can’t stand the smooshed kind of guac, it looks like the results of a bad head cold.
When you chunk it up like this it is more like a salad you eat on tortilla or corn chips.
Regards
Testy
I live in avocado country and this statement is absolutely true. Hass are the only avocados to eat as far as I’m concerned. I’m surprised that Florida doesn’t grow Hass, perhaps the Mediterranean climate is more suitable for its cultivation.
“Where … it’s not worth it … to go buy … avocados?”
I’m sorry, but I’m bewildered by the concept. If I had information that I could find a treasure trove of delicious avocados deep inside an elephant’s asshole, I’d strap on the scuba mask and go a-squirmin’.
If I have lime, lime goes in, but I more often have lemon - really its the citrus to keep it from going brown in four seconds.
I love guacamole, just made a big ol’ bowl over the weekend.
I take
6 avacados
1/2 large red onion, finely minced
3 cloves garlic, finely minced
3 jalapenos, finely minced
juice of 1 lime
teaspoon kosher salt
some black pepper, not much
And the secret ingredient
1 small can Herdez Salsa Verde. It’s got tomatillos and a hint of cilantro and very little heat, it’s really smooth and makes the guacamole smoosh together just right. The can is really small, maybe 4oz or so.
I use that because I don’t like tomatoes, especially tomatoes in guacamole.
The recipe minus the avacodos (and salsa verde) makes a good salsa on its own, you’d have to make a lot more to have enough to do anything with. Add some diced tomatoes and you have pico de gallo.
Just had a big ol dollop on a salad for lunch, I love that stuff.