This is the ultimate spicy guacamole recipe! Homemade with a kick of chili pepper and filled with loads of amazing flavors, it’s incredibly addictive! Make it mild or as spicy as your like!
This homemade guacamole is a perfect snack or appetizer as a chip dip or as a topping to your favorite Mexican food.
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❤️You’ll Love This Recipe
Looking for last minutes appetizer for your party, get-to-gather, or a few guests? Make this spicy guacamole any time of the year it will be the hit with some tortilla chips.
Simple & Easy: Who doesn’t love a simple dip recipe that comes together in just 10 minutes. It’s quick to make and everyone will love it.
Customizable: Increase or decrease the number of serrano peppers in the recipe depending on the liking spice level. Or simply leave it out if you prefer the regular mild version of guacamole.
Taste & Flavor: Creamy, buttery, tangy, salty with a hint of spicy taste.
Texture: for the best homemade guacamole texture, you’ll want mashed yet slightly chunky avocados, finely chopped onions, cilantro, serrano pepper and juicy, watery tomato part removed in your dip.
🧾Ingredient Notes
Avocados: Ripe avocados are essential to make the best homemade spicy guacamole.
How to choose ripe avocados?
- Skin Color: Is the skin color green, dark green or nearly black? Green means unripe. Ripe avocados have dark green to nearly black skin.
- Skin Texture: Unripe one has smooth skin vs ripe avocado skin has a bumpy texture.
- Firmness: Give avocado a gentle squeeze. If it feels firm and hard then it’s unripe. If it feels soft yet firm then it’s perfectly ripe. If it feels mushy and super soft then it’s overripe.
How to buy?
You rarely get the perfectly ripe avocado from the store. Try to plan and buy the avocados for spicy guacamole 2-3 days in advance. Let them ripe on the countertop, once they are ripe, store them in the refrigerator until ready to use.
Red onion: Yes, it is highly recommended to use red onion and not white or not yellow onions. It gives a nice crunch and sharp flavor.
Tomato: Some likes to add while some don’t. I always liked tomatoes in my homemade guacamole. I suggest removing the watery pulp from the center and using only the firm part of the tomatoes to avoid the watery texture of the spicy guacamole.
Serrano peppers: I prefer to use serrano peppers for heat. I use skin, seeds and everything to get a nice kick in my spicy guacamole.
Lime juice: It makes the homemade spicy guacamole tangy and bright.
Salt: It is required to make the flavor pop. It needs more salt than you think. But always starts with less, if it tastes bland then add more.
The right amount and the combination of salt and lime juice bring out the best flavor of the spicy guacamole.
Cilantro: Adds a nice fresh flavor.
Ground cumin: added for the flavor. It is OPTIONAL.
🎥Watch The Recipe Video
👩🍳Step By Step Photo Instructions
1) Cut each avocado in half and carefully remove the pit.
2) Using a pairing knife, dice the avocado while it is still in the peel.
3) Scoop out everything using a spoon into a bowl. Repeat the same with the remaining avocados.
4) Using a fork start mashing the avocados. If making a bigger batch then use a potato masher.
5) Stop mashing when it is still a little chunky (not fully mashed).
6) Add finely chopped onion, tomato, cilantro, serrano peppers along with salt, pepper, and ground cumin.
7) Add freshly squeezed lime juice.
8) 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.
💭Expert Tips
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 you 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.
Be generous on salt. Taste your spicy guacamole, if it tastes bland then add more. Always go for an extra pinch of salt, you’ll be amazed how flavorful it makes.
The right amount of lime juice and salt makes the perfect tasting homemade guacamole. You’ll need 3 teaspoons of lime juice per large avocado or 2 teaspoons per medium-sized avocado.
🥣 Storage Instructions
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.
🍽 Serving Ideas
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, etc. You can add to your burrito or wraps.
Check Out Other Dip Recipes
Did you try this spicy guacamole recipe? I’d love to hear about it! Click here to leave a review.
📋 Recipe Card
Spicy Guacamole Recipe
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.
Notes
- 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.
- 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.
Heather
I see the calories per serving size, but how much is a serving?
Kanan Patel
This recipe makes 4 servings. so 1 serving is about 1/3 cup.
Preetha
delicious and a healthy one...