Spicy Guacamole
This spicy guacamole recipe is bursting with fresh flavors and just the right amount of heat! Whether you prefer a mild kick or a fiery punch, you can adjust the spice level to suit your taste. Perfect as a chip dip, or a zesty topping for your favorite Mexican dishes like tacos, burritos, and fajitas.
Quick & Easy Spicy Guacamole for Your Next Party
Looking for a last-minute appetizer that will impress your guests? This spicy guacamole is perfect for any get-together, party, or casual hangout. Whether you’re hosting a big celebration or just having a few friends over, this easy and flavorful dip will be the star of the show. Plus, it comes together in just 10 minutes!
Why You’ll Love This Recipe:
Ingredient Notes
Creating the best spicy guacamole requires using the right ingredients, so here are some key tips to help you get it just right!
Step By Step Photos (With Tips)
- 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).
Leave It Chunky: Stop mashing when the guacamole is still slightly chunky, keeping some texture. Avoid over-mashing to maintain that perfect guacamole consistency!
- 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 adjust salt, lime juice, and serrano peppers if needed.
Tips
– Tomato Tips: To maintain a thick and chunky texture in your guacamole, avoid using the watery, pulpy center of tomatoes. Remove the seeds and juice, and only use the firm outer flesh, finely chopped.
– Salt Matters: Guacamole can often taste bland without the right amount of salt. Always taste your guacamole and adjust the seasoning. Don’t hesitate to add an extra pinch—it will truly elevate the flavor.
– Lime Juice: The right balance of lime juice adds a tangy brightness to your spicy guacamole. For each large avocado, use about 3 teaspoons of lime juice, or 2 teaspoons per medium avocado. It’s the secret to a perfectly balanced flavor!
Adjusting Spice Levels
Storage & Preventing From Turning Brown
Avocado oxidizes quickly when exposed to air, causing guacamole to brown. Here’s how to minimize this:
- Choose the Right Container: Use a glass, tall, and narrow container to reduce the surface area exposed to air.
- Level the Surface: After transferring the guacamole, use the back of a spoon to spread it evenly and create a flat surface.
- Plastic Wrap Seal: Cover the guacamole with plastic wrap, ensuring it directly touches the surface to eliminate air pockets.
- Refrigerate: Store in the refrigerator for 3-4 days. Note that freezing is not ideal as it changes the texture.
💡 Pro Tip: Even after taking these precautions, some browning may occur. Simply stir the guacamole to reincorporate the browned layer—it’s perfectly safe to eat.
Serving Ideas
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.
- As a dip: Serve this spicy guacamole with your tortilla chips as an appetizer for a party or get-to-gather. You can serve with sliced veggies as a healthy snack.
- As a side/topping: It can make a delicious topping for your Mexican bowls, tostadas, tacos, nachos, totchos, vegetarian stuffed peppers, etc. You can add to your burrito or wraps.
Check Out Other Dip Recipes
Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below. If you’re sharing it on your Instagram then don’t forget to tag me @spice.up.the.curry
Spicy Guacamole Recipe
US measuring cups are used (1 cup = 240 ml)
Ingredients
- 2 Ripe avocado, medium-large size
- ⅓ cup Red onion, finely diced
- ½ cup Tomato, pulp and seed removed and finely chopped
- 2 Serrano chilies, finely chopped
- ¼ cup Cilantro or coriander leaves, finely chopped
- 2 tablespoons Lime juice
- Salt, to taste
- ¼ teaspoon Black pepper powder
- ½ teaspoon Cumin 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.
- 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.
I see the calories per serving size, but how much is a serving?
This recipe makes 4 servings. so 1 serving is about 1/3 cup.
delicious and a healthy one…