Spicy Guacamole is the ultimate party appetizer and it always disappears fast. We’ve dialed in the correct ratios of avocados to onions and lime juice to give this authentic flavor.
Our Classic Guacamole was delicious; we probably made it a hundred times! We’ve changed it up a little and spiced it up a lot! This spicy guacamole lights a small fire in your mouth forcing you to eat it slowly and savor each bite. Plus, you can adjust the spiciness depending on which pepper you add.
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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. Thanks to his adventurous pallet, we now make this Spicy Guacamole even more often than the classic and we even have a Corn Guacamole if you love a sweet and smoky twist to your guac.
Spicy Guacamole Video Tutorial
Watch Natasha make this Spicy Guacamole. You will be surprised at how easy it is and it’s sure to get on your regular rotation. Now go forth and make some guacamole.
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
- Salt and pepper – add these to taste
- Cumin – adding ground cumin adds a subtle smoky layer of flavor
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 you can store it up to 24 hours in the refrigerator. It does lose some of it’s 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.
- 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.
Pro 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 a gentle pressure. It should feel slightly soft but not squishy.
P.S. If you’ve handled jalapenos, DO NOT pick your nose. Trust me.
More Avocado Recipes
If you love avocado as much as we do (super fans over here!), then you will find some new favorites in this list of recipes with avocado. We have everything from avocado salads to appetizers and tacos.
- Avocado Corn Salad
- Cucumber Shrimp Avocado Appetizersj
- Cowboy Caviar Salsa
- Taco Salad Recipe
- Classic Ceviche
- Fish Tacos
Spicy Guacamole Recipe
Ingredients
- 3 large avocados
- 3 Tbsp lime juice, freshly squeezed from 1 1/2 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 dry cumin powder, 1/4 tsp freshly ground black pepper, 1/2 tsp salt and serve right away.
Notes
Nutrition Per Serving
This recipe was first published in 2012. New photos and a video were added in 2022. Here is the original photo.
Дорога Наташо, As a native-born Ukie who discovered Mexican food in Albuquerque, I was wondering what a “spicy” dish was to a fellow Ukrainian. I prepared your recipe and concluded I could have convinced my father to try it. I personally added Serrano peppers. I have not found Habaneros to go well in guacamole.
Thank you for trying my recipe!
This is a great guacamole recipe, even my husband likes and he said he didn’t like guacamole
Wonderful! So glad it was enjoyed. 🙂
I have been searching for a recipe for Banana bread that has a similar consistency and taste of my Gramma’s and thanks to your Moist Banana Bread recipe. It’s the BOMB!
Yay, so glad you found this recipe, Kim!
This guacamole is absolutely delicious! It did not last long at our house! Everyone loved it!
That’s wonderful! It sure does go quickly! Thank you for the excellent review.
Nothing better than a little spice in your guacamole! We will dip just about anything in this! So good!
It’s so versatile! We love it.
Wonderful recipe – I found your recipe and it was hit with everyone in my family. Making again soon!
So glad to hear that, Melissa! Thank you for the review.
I plan on making this soon. Just wanted to say I enjoy your recipes as they are easy to follow and makes me feel like I can cook lol I used to not care for cooking but have noticed recently since following you that i enjoy it and look forward to cooking.
I’m so happy to hear that Candice! Thank you so much for sharing that with me.
Natasha! Thank you this is delicious fresh and spices guacamole. Your recipes are lovely and so easy to follow. I am steadily becoming a big fan. X Made the pork schnitzels too and they were amazing as well! Both of these have become regular family meals, can’t wait to try another recipe 💖
I’m so happy to hear that! Thank you for sharing your great review, Hannah!
Hi Natasha, I’ve tried this recipe two months ago and it has become weekly meal for me. It’s tastes amazing, thank you for the recipe.
I would also recommend, that it can be eaten by putting in between the bread (like sandwich)!
So nice to know that this has become one of your favorites at home. That’s a good tip, thanks for sharing, I actually love this in a sandwich!
I’m on a keto diet and avocado is something of a keto super-food…but I don’t like it much. Prepared in this recipe, though – and it’s a different story! Very, very tasty. I use Indian finger chillis (because I always have a big bag of them in the freezer) and lemon juice instead of lime – but those aren’t really big variations. I agree with multiple commenters about the avocado stone though – definitely helps to keep it green!
As a footnote on salt….far and away my favourite is the soft, flaky variety from Maldon Salt. I believe it is available in the United States
Thank you so much for sharing that with us Tim! I’m happy you’re enjoying our recipes!
Natasha – You are the best . I follow your blog and facebook page and simply simply love your personality , your presentation skills and above all your yummy recipes and the clear instructions you give and share – My family have named diner time as NATASHA’s MENU on my black board in the kitchen and i no longer list individual menu items – we named it all on you with a heart sign – We love you. Keep inspiring US!
Hello Harini, so great to read your comments as it just made my day. Thank you so much for your compliments, we appreciate it!
Natasha, I’m wondering if I can substitute cilantro for something else as I really dislike it.
Hi Roxane, you can try if you will like parsley or basil
Thanks so much for this. I’ve never succeeded at superior guacamole before – a great flavor balance first of all. And this was a big hit in a home of fiery foodies. Serranos are key.
I’m so happy you enjoyed that. Thank you for sharing that with us!
I love guac with a little kick!
Isn’t it amazing!
This is so perfect with may 5th being this week! Can’t wait to make it again for our celebration
That’s just awesome!! Thank you for sharing your wonderful review!