¾cupTomatoesOptional: Use only if in season and really ripe
Halve the avocados and scoop out the flesh. Place them in a medium bowl.
Mash the avocados until smooth but still a little bit chunky. (I usually use a fork.)
Add the diced onions, lime, salt, and pepper. Test the salt and lime content, adjust if needed.
Add the cilantro and the peppers. Mix in.
Tomatoes: If you're using tomatoes finely dice, drain as much liquid off as possible. Mix in just prior to serving.
A note on tomatoesI like fresh tomatoes in my guac. However, mealy un-ripe tomatoes have no place here. If you can't find amazing, ripe, and flavorful tomatoes...leave them out.Also, make sure to remove as much liquid from the tomatoes as you can. Dice them and then set them in a strainer for about 10 minutes to let the majority of liquid runoff.If you're making guacamole that will be stored or taken to a party, wait until the last minute to add the tomatoes. (The salt in the guacamole will continue to pull water out of the tomatoes and you'll end up with a runny mess. You definitely don't want your guacamole getting watery!)How to store in the fridgeChoose an airtight container that's taller rather than flatter. Smooth the top of the guacamole and then press a layer of plastic wrap to the surface to ensure there is very little air contact.Or give it a bath. Smooth out the top layer of your guacamole with the back of a spoon and then very gently add a layer of water to the top of the guacamole.Store for up to two days.How to freezeTo freeze guacamole store it in an airtight container with a layer of plastic-wrapped pressed into the surface.Store for up to four months.