Guys, there's a lot you need to know about guac. This avocado intel can be broken down into two pieces: texture and ingredients. With the variations I share below, I am in no way asserting Tex Mex authority, but rather my preference for a certain technique when I'm making it at home.

So, while I like to create a chunky guac by crushing the avocado with a fork, that does not mean I don't love that whipped, fluffy, cloud-like guac. I'd just rather entrust a restaurant with that task.

Click here to read about my pine nut guacamole recipe.

What you need

2 avocados, 1/2-inch dice
1/2 lime
1 tsp sea salt (the flakier, the better)
1/2 jalapeño, deseeded, deveined and finely chopped
1 small plum tomato, chopped

How it works

The anything-but-plain jane: this is for the person who doesn't like to deal with shrapnel.

Place just the avocado, lime juice and salt onto a plate – any plate with do. 

Grab a fork and crush avocado until combined with lime juice and salt and reaches desired texture.

The more traditional: Yeah, I realize there isn't onion or cilantro, but that doesn't mean you can't add it. 1/2 small onion and 2 Tbsp of chopped cilantro will do the trick.

Place just the avocado, lime juice, salt, jalapeño and tomato onto a plate – any plate with do. 

Grab a fork and crush avocado until it reaches your desired texture. Ensure that you stir to combine all of the ingredients.

Serve either of these immediately with chips and salsa or  alongside fajitas or quesadillas. The not-so-plain-jane is also delightful on a sammie or whole grain toast.

If making ahead of time, reserve one of the avocado pits. Place the avocado pit on top of the guac. Grab enough cling film to cover and place on top of the guac, ensuring that the film is touching it so that no air can get it. It's best to eat it the day it was made.