Why You’ll Love This Recipe
This guacamole balances creaminess from ripe avocados with bold heat from peppers, fresh citrus from lime, and herbal brightness from cilantro. The combination of white onion and garlic adds savory depth without overpowering the other flavors. It’s easy to prepare, requiring just mashing and folding, and can be adjusted to your preferred heat level by swapping or removing peppers. Perfect for parties, snacks, or as a side for Mexican dishes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 4 large Haas avocados
- ¼ cup white onion, minced
- 4 cloves garlic, minced
- ½ jalapeño pepper, seeds removed and finely chopped
- 1 habanero pepper, seeds removed and finely chopped
- ⅓ cup cilantro, chopped
- Juice of ½ lime (about 1 tablespoon)
- 1 teaspoon kosher salt
Directions
- Slice avocados in half lengthwise and scoop the flesh into a mixing bowl or molcajete.
- Add minced onion, garlic, jalapeño, habanero, lime juice, and kosher salt.
- Mash the ingredients together with a fork or pestle until combined but still slightly chunky.
- Gently fold in chopped cilantro.
- Taste and adjust seasoning with extra salt or lime juice as needed. Garnish with additional cilantro leaves.
- Serve immediately with tortilla chips, crudité, pita bread, or as a topping for your favorite dishes.
Servings and timing
- Servings: 8
- Prep time: 8 minutes
- Total time: 8 minutes
Variations
- Adjust heat by swapping habanero for milder peppers like poblano or removing seeds for less spice.
- Add diced tomatoes, corn, or bell peppers for extra texture and color.
- Substitute cilantro with parsley or chives if preferred.
- Add a spoonful of sour cream or Greek yogurt for extra creaminess.
Storage/Reheating
Store guacamole in an airtight container with plastic wrap pressed directly onto the surface to prevent browning. Refrigerate and consume within 1 to 2 days for best flavor and freshness. Stir before serving and add extra lime juice if needed.
FAQs
How do I know if my avocado is ripe?
It should yield slightly to gentle pressure but not feel mushy. Removing the stem and checking for green underneath is a good sign.
Can I make guacamole ahead of time?
Yes, but it’s best consumed within 1-2 days. Use lime juice or olive oil on top to slow browning.
What if I don’t like spicy food?
Reduce or omit the jalapeño and habanero peppers or substitute with mild peppers like Anaheim.
Can I use red onion instead of white?
Yes, red onion adds color and a sharper flavor.
How can I keep guacamole from turning brown?
Press plastic wrap directly onto the surface and store it airtight. Adding extra lime juice also helps.
Is it okay to use frozen avocado?
Fresh is best for texture and flavor, but thawed frozen avocado can be used in a pinch.
Can I add other herbs?
Yes, parsley, basil, or mint can be fun alternatives to cilantro.
What pairs well with spicy guacamole?
Tortilla chips, grilled meats, tacos, fajitas, and vegetable crudité are all excellent choices.
How do I make guacamole chunkier or smoother?
Mash less for chunkier texture; mash more or use a food processor for smoother consistency.
Can I freeze leftover guacamole?
Freezing is not recommended as it can affect texture and flavor negatively.
Conclusion
This Spicy Guacamole recipe brings fresh, zesty, and bold flavors together in a simple, quick dip that’s perfect for any occasion. Whether you like your guacamole mild or fiery hot, the combination of fresh ingredients and carefully chosen peppers will make this dip a favorite at your table. Enjoy it with chips, veggies, or as a flavorful topping to brighten your meals.
Print
Spicy Guacamole
- Total Time: 8 minutes
- Yield: 8 servings
- Diet: Vegan
Description
Spicy Guacamole is a vibrant and creamy avocado dip with a bold kick from jalapeño and habanero peppers. Balanced with fresh lime, cilantro, onion, and garlic, it’s perfect for snacks, parties, or Mexican dishes.
Ingredients
4 large Haas avocados
¼ cup white onion, minced
4 cloves garlic, minced
½ jalapeño pepper, seeds removed and finely chopped
1 habanero pepper, seeds removed and finely chopped
⅓ cup cilantro, chopped
Juice of ½ lime (about 1 tablespoon)
1 teaspoon kosher salt
Instructions
- Slice avocados in half, scoop flesh into a bowl or molcajete.
- Add onion, garlic, jalapeño, habanero, lime juice, and salt.
- Mash ingredients together with fork or pestle until combined but still chunky.
- Gently fold in chopped cilantro.
- Taste and adjust seasoning with extra salt or lime juice as desired.
- Garnish with cilantro leaves and serve immediately with chips, crudité, or as a topping.
Notes
Adjust heat by substituting or removing peppers and seeds.
Add diced tomatoes, corn, or bell peppers for texture and color.
Use parsley or chives instead of cilantro if preferred.
Add sour cream or Greek yogurt for creaminess.
Store airtight with plastic wrap pressed on surface to prevent browning; consume within 1–2 days.
- Prep Time: 8 minutes
- Cook Time: undefined
- Category: Dip
- Method: No-cook
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tablespoons
- Calories: 60
- Sugar: 1g
- Sodium: 160mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
