This is the ultimate spicy guacamole recipe! Homemade with a kick of chili pepper and filled with loads of amazing flavors! Make it mild or as spicy as your like!
½cupTomatopulp and seed removed and finely chopped
2Serrano chiliesfinely chopped
¼cupCilantro or coriander leavesfinely chopped
2tablespoonsLime juice
Saltto taste
¼teaspoonBlack pepper powder
½teaspoonCumin powder
Instructions
Cut each avocado in half and carefully remove the pit.
Using a pairing knife, dice the avocado while it is still in the peel. Scoop out everything using a spoon into a bowl. Repeat the same with the remaining avocados.
Using a fork start mashing the avocados. If making a bigger batch then use a potato masher. Stop mashing when it is still a little chunky (not fully mashed).
Add finely chopped onion, tomato, cilantro, serrano peppers along with salt, pepper and ground cumin. Add freshly squeezed lime juice.
Mix everything. Taste (if serving as a dip, taste with a chip that you’re serving. As tortilla chips can be salty) and don’t be shy on the salt. Add an extra pinch, you’ll be amazed how the flavors come together.
Video
Notes
Make spicy guacamole just before serving: Avocado starts oxidizing (starts discoloring) as soon as you cut it just like apple, banana, potato. This browning doesn’t change the flavor but sure doesn’t look appetizing. So always keep other ingredients chopped and ready to mix. And at the time of serving, cut open the avocados, mash, add prepared ingredients, mix and serve.Adjust the spice level:
To make it mild yet get the flavor of chili pepper, remove and discard the veins and seeds of the serrano pepper.
To make it medium spicy: Keep one pepper with seeds and remove it from another.
Make it spicier: Increase the number of serrano peppers. Or use Thai bird’s eye chili pepper which is quite hot.
Instead of serrano peppers, you can use any other spicy chili variety as per your liking flavor and hotness level. For example, Indian chilies, Jalapenos, Thai chilies, Habanero peppers, Fresno chilies, etc.To keep the spicy guacamole texture thick and chunky, avoid using a watery, pulpy center part of tomatoes. Discard the seeds and juice from the center of the tomatoes and finely chop the firm part only.How to prevent the guacamole from turning brown?
Avocado oxidizes as it exposes to the air and starts turning brown. To avoid that, Store leftover spice guacamole in a glass tall and narrow container. We are using a narrow mouth container so very less surface area is exposed to the air.
Using the back of the spoon, spread it evenly and make a flat surface on top.
Now cover the surface using plastic wrap. Make sure that wrap it touching the guacamole surface. Try to remove as much air as possible.
Store it in the refrigerator for 3-4 days. Freezing is not a good idea.
After doing all these, you’ll still notice a few browning spots. Stir it in and enjoy. It is ok to eat browned guac.