Spicy Guacamole is the ultimate party appetizer, and it always disappears fast. After making it over a hundred times, we’ve dialed in the correct ratios of avocados to onions and lime juice to give this authentic flavor.
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My husband is the adventurous eater in our family and he’s always inspiring me to improve recipes and make a great recipe even more amazing. Now we make this Spicy Guacamole even more often than classic Guacamole and we even have a Corn Guacamole if you love a sweet and smoky twist to your guac.
Spicy Guacamole Video
I’ll show you how to make this Spicy Guacamole. It lights a small fire in your mouth, forcing you to eat it slowly and savor each bite.
Ingredients for Spicy Guacamole
These are all the ingredients for a classic guac plus extras to make it spicier (i.e. peppers, garlic and cumin):
- Avocados – we use large ripe avocados (not too squishy and not too firm)
- Tomato – use a medium tomato or 2 smaller roma tomatoes and don’t use tomatoes that are over ripe and juicy.
- Onion – white onion has the best flavor for guacamole but you can use yellow onion or red onion if that is what you have on hand and it will taste great. Watch our tutorial on how to chop an onion.
- Cilantro – you’ll need about 1/2 cup chopped cilantro which is about 1/3 to 1/2 of a bunch
- Peppers – use serrano peppers for a spicier guacamole or jalapeno peppers for a milder version and add them to taste. Be sure to seed the peppers before adding.
- Garlic – adds an extra layer of spice and flavor
- Lime juice – freshly squeezed is best from 1 1/2 to 2 limes
- Seasoning – cumin adds subtle smoky flavor and you’ll need salt and pepper
Natasha’s tip to speed up ripening your avocados: Place them in a bag and keep them at room temperature. An avocado is ripe when it gives a little with gentle pressure. It should feel slightly soft but not squishy.
How To Make Spicy Guacamole
1. Cut avocados in half, remove the seeds, and scrape them out into a flat-bottomed bowl (a flat bottom will make it easier to mash). Smash with a potato masher or a fork (leave some chunks; don’t puree it). Squeeze the lime juice directly over the avocados.
Pro Tip: The fresh lime juice is the best way to preserve the color and freshness. Be sure to use freshly squeezed lime juice and avoid using concentrate lime juice which can have additives and never tastes quite right.
2. Chop onion and add it to the bowl.
3. Remove seeds from jalapeños (or serranos for spicier guacamole). Chop jalapeños finely. We double-chop them through our Vidalia Chop Wizard, which makes chopping a cinch!
4. Cut the tomato in half parallel with the top and remove seeds (either by scraping them out with a small spoon or by squeezing them out). Dice your tomatoes. Add chopped tomatoes to your bowl. We often just leave the seeds in (that’s ok too).
5. Press garlic than finely chop your cilantro and add it to the bowl.
6. Add 1/2 tsp dry cumin powder, 1/4 tsp freshly ground black pepper, 1/2 tsp kosher salt (regular salt is ok too), and stir just until combined.
If you’re really bored, serve guacamole in the avocado shells. Hopefully, you didn’t have to fish them out of the garbage can. I’m not admitting to anything.
Make-Ahead
Guacamole is best enjoyed the day it is made for the best vibrant color and flavor, but it does keep well. It does lose some of its spiciness as it stands and the flavors meld.
- Refrigerated – If you have leftover guacamole, or want to make it ahead, place plastic wrap directly over the surface of the guacamole. Contact with air is what causes avocado to brown so you want to keep the air out. Refrigerate for 1-2 days.
- Can I freeze gaucamole? – guacamole does not freeze well and neither do tomaotes. They will end up watery and mealy so we do not recommend freezing.
P.S. If you’ve handled spicy jalapeños without gloves, DO NOT touch your eyes or pick your nose. Trust me on this one.
Spicy Guacamole Recipe
Ingredients
- 3 large avocados
- 3 Tbsp lime juice, freshly squeezed from 2 limes
- 1 medium tomatoes, seeded and diced
- 1/2 white onion, finely chopped
- 1/2 cup cilantro , from 1/2 bunch
- 2 serrano peppers, finely chopped (or use jalapenos for milder guac)
- 2 cloves garlic, pressed
- 1/2 tsp sea salt, or to taste
- 1/4 tsp ground black pepper, or to taste
- 1/2 tsp ground cumin
Instructions
- Cut avocados in half, remove the seeds and scrape them out into a flat bottomed bowl. Smash with a potato masher or a fork. Squeeze lime juice directly over avocados.
- Chop onion and add it to the bowl. Remove seeds from jalapenos, finely dice* and add to the bowl.
- Cut the tomato in half parallel with the top and remove seeds. Dice your tomatoes and add them to your bowl.
- Press garlic and chop your cilantro than add them to the bowl.
- Add 1/2 tsp cumin powder, 1/4 tsp freshly ground black pepper, 1/2 tsp salt and serve right away.
Notes
Storing Spicy Guacamole: If you want to make this ahead, place plastic wrap directly onto the guacamole and push out any air and refrigerate for 1 to 2 days.
Nutrition Per Serving
This recipe was first published in 2012. New photos and a video were added in 2022.
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