Recipes Spicy Guacamole Be the first to rate & review! Kick up classic guacamole with a little jalapeno and crushed red chili flakes in this 15-minute dish. Slideshow: Guacamole Recipes By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Updated on September 14, 2015 Print Rate It Share Share Tweet Pin Email Upgrade classic guacamole with a little jalapeño and crushed red chili flakes. Photo: © Todd Porter & Diane Cu Total Time: 15 mins Yield: 4 to 6 Ingredients 3 large ripe Hass avocados, halved, pitted, and scooped out 1 teaspoon fresh lime juice 2 tablespoons minced cilantro 1 medium jalapeno, seeded and minced 1/2 teaspoon crushed red chili flakes 1/4 teaspoon Kosher or sea salt Fresh cracked black pepper, to taste 1 medium tomato, seeded and diced Directions 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. 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. Rate it Print