In a medium skillet over medium-high, heat 1 tablespoon olive oil.
Toss 1 pint of cherry or grape tomatoes with 2 tablespoons oil, 1 teaspoon garlic powder, 1 teaspoon salt and ½ teaspoon freshly ground pepper.
Spread the tomatoes evenly over a rimmed baking sheet and roast for 15 minutes, or until lightly browned.
Stir the roasted mixture plus 1, 12-ounce jar diced red peppers, ¼ cup diced red onion, 1 diced jalapeño chile and 4 cloves minced garlic into the basic guacamole recipe.
Add 1 finely chopped shallot, 1 tablespoon extra-virgin olive oil, 1 tablespoon fresh lime juice, ¼ cup chopped fresh cilantro to the basic guacamole recipe.
Heat a grill pan or cast-iron skillet over medium heat, then drizzle with ½ teaspoon vegetable oil and add 6 cloves garlic, 1 jalapeño chile and slices of 1 small red onion.
Allow to cool and add this plus ¼ cup of chopped fresh cilantro and fruit segments from 2 small oranges into the basic guacamole recipe.
Add 2 tablespoons finely chopped red onion, 1½ tablespoons lemon or lime juice, ½ teaspoon salt, 2 tablespoons chopped fresh cilantro and sriracha (to taste) to the basic guacamole recipe.
Combine 1 small minced shallot, 1 minced serrano chile, 4 teaspoons fresh lime juice and a pinch of kosher salt in a mixing bowl Add ¼ cup chopped fresh cilantro and basic guacamole recipe to the mixture.
In a bowl, combine the basic guacamole, plus 2 medium chopped tomatoes, 1 15-ounce can black beans (rinsed and drained), ½ cup red onion, 2 tablespoons diced jalapeno, ½ teaspoon lime zest, ¼ cup lime juice, ¼ cup olive oil, 1 teaspoon kosher salt and 1 crushed garlic clove.