Ingredients
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3 large ripe Hass avocados, halved, pitted, and scooped out
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1 teaspoon fresh lime juice
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2 tablespoons minced cilantro
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1 medium jalapeno, seeded and minced
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1/2 teaspoon crushed red chili flakes
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1/4 teaspoon Kosher or sea salt
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Fresh cracked black pepper, to taste
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1 medium tomato, seeded and diced
Directions
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In a bowl, mash the avocado with a fork until it is nearly at your desired consistency. Stir in the lime juice, cilantro, jalapeno, chili flakes, salt, and pepper.
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Gently fold in the tomatoes. Serve immediately or else press a piece of plastic wrap flush into the top of the guacamole, refrigerate, and serve preferably within 24 hours.