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Spicy Guacamole Recipe
This Spicy Guacamole recipe is quick, easy, and always a crowd favorite! Made with avocados, jalapeños, onion, tomatoes, lime juice, cilantro, and spices, it’s the perfect dip, topping, or spread with just the right kick of heat. Serve this guacamole with tortilla chips, tacos, or nachos for a flavorful addition to parties, game nights, or a tasty snack!
Ingredients
- 3 Avocados medium-sized, ripe
- 1.5 to 2 tablespoons lime juice freshly squeezed from 1-2 limes
- ¼ cup red onion finely chopped
- 1-2 Jalapeño or Serrano peppers finely chopped, remove seeds if you want less heat
- ¼ cup fresh cilantro finely chopped
- 1 medium Roma tomato seeded and diced
- 1 clove garlic minced or ¼ teaspoon garlic powder (optional)
- ½ teaspoon Salt adjust to taste
- ¼ teaspoon ground black pepper adjust to taste
- ½ teaspoon ground cumin
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Instructions
- Slice the avocados in half and remove the pit.
- Peel the skin off or scoop the flesh of the avocados using a spoon into a large bowl. Repeat the same with the remaining avocados.
- Using a fork, mash till you get the desired consistency; smooth or chunky. I prefer a balance between the two, ensuring it’s not too smooth or overly chunky while keeping some texture.
- Immediately squeeze some fresh lime juice over the mashed avocados and mix to combine.
- Add all the remaining ingredients to the mashed avocados and mix until combined. Do not overmix as it will make the texture mushy.
- Taste and adjust lime juice, salt, or spice to your liking. Transfer to a serving bowl.
- Serve spicy guacamole with your favorite tortilla chips or with tacos, or nachos. Enjoy!
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Notes
Use Ripe Avocados – Use ripe avocados and not overripe ones. Look for dark-skinned avocados that are firm yet yield slightly to gentle pressure without being mushy. I prefer Hass avocados to make guacamole; it works best for a creamy texture.
Mash to Your Preference – Keep it chunky for texture, or mash it smooth based on your liking. For chunky Guacamole, cut the avocado in half, remove the pit, make a crisscross pattern, and then scoop out the pulp and mix with other ingredients.
Control the Heat – Adjust spiciness by adding or removing seeds from jalapeños or serrano peppers. Use Thai or Indian chilies for extra heat.
Use fresh Ingredients – Use freshly squeezed lime juice, minced garlic, and chopped cilantro for the best flavor.
Balance the Flavors – Add salt to enhance the taste, a squeeze of lime for tang, and a touch of cumin for depth of flavor.
Tomato Tip - Tomatoes can secrete moisture, affecting the guacamole's consistency. If you want to use tomatoes, de-seed them and add them just before serving to keep the texture intact.
Prevent Browning – Store leftover guacamole with avocado pit and plastic wrap pressed against the surface or mix in lime juice to slow oxidation. Store it in an airtight container in the refrigerator.
Use Pico de Gallo: If you have some leftover pico de gallo, add 3-4 tablespoons to mashed avocados for a quick guacamole! You can use store-bought or make pico in advance, store it in an airtight container in the fridge, and just before serving, mash the avocados, mix in the pico, and enjoy!
Customize It: Add crumbled feta or cotija cheese, green onions, Tajin, or a drizzle of hot sauce for extra flavor. For added crunch and contrast, sprinkle toasted pepitas, sunflower seeds, or pomegranate arils on top.
Nutrition
Calories: 168kcal | Carbohydrates: 10g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 202mg | Potassium: 539mg | Fiber: 7g | Sugar: 1g | Vitamin A: 292IU | Vitamin C: 14mg | Calcium: 19mg | Iron: 1mg
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