Made To Order Guac Recipe

Prepare produce

Halve the avocados, remove pits, and scoop flesh into a medium mixing bowl. Seed the tomatoes: halve, scoop out seeds with a spoon, then dice until you have about 1 cup. Finely dice the red onion (so small pieces distribute evenly). Remove the jalapeño stem, slice in half lengthwise, scrape out seeds if you prefer less heat, then mince finely. Pick and chop cilantro leaves (discard thick stems) to equal about 1/4 cup.

Juice fresh limes until you have about 2 tablespoons of juice. Keep juice aside.

Mash avocados

Using a fork or a potato masher, mash the avocado in the bowl to your preferred texture: leave it a bit chunky for chunky guacamole or mash smoother for a creamier result.

Add the diced tomatoes, finely diced red onion, minced jalapeño, and chopped cilantro to the mashed avocado.

Pour in the 2 tablespoons fresh lime juice, then add 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. If using, add 1 teaspoon extra-virgin olive oil and 1/4 teaspoon crushed red pepper flakes for extra richness and heat.

Gently fold all ingredients together with a spatula or spoon until evenly combined. Taste and adjust seasoning: add more salt, lime juice or jalapeño to reach desired flavor and heat.

Transfer the guacamole to a serving bowl. To help prevent browning if not serving immediately, press a piece of plastic wrap directly onto the surface to exclude air, or cover and refrigerate up to 2 hours.

Serve immediately with tortilla chips, on tacos, or as desired.