Guacamole is one of those things that everyone prefers a little differently. Some like it chunky, some like it creamy, some like it spicy. Well, we like our guacamole with a little kick.
Today we’re sharing our favorite chunky jalapeño guacamole recipe. Anyone who appreciates a little extra heat in their food will go crazy for this! The best part? It’s simple and still packed with flavor.
Guacamole is a traditional Mexican dish that dates all the way back to the Aztec Empire. There is a good reason it has stuck around for so long. It’s delicious and incredibly addictive!
Over the years, the traditional recipe for guacamole has evolved. Today, it is typically made with mashed avocado, lime juice, salt, and chili pepper.
Why You’ll Love This Recipe
- We have made guacamole many, many times. This is our favorite recipe with the perfect blend of salty and spice.
- This recipe can easily be scaled up or down depending on the amount of people you are feeding.
- Guacamole is the perfect dip for a BBQ or potluck. This recipe is a true crowd pleaser.
- We use this guacamole on chips, eggs, tacos, toast and burritos. There are many foods you can put it on, and you’ll have no trouble finding ways to use it.
- Guacamole is healthy! Compared to other dips that are made with questionable ingredients, this recipe is full of fresh veggies and healthy fats.
- If you’re not a fan of spice, you can leave the peppers out. If you want a bit more kick, leave some seeds in or use serrano peppers instead.
Easy Spicy Guacamole Recipe (Video)
How To Choose The Best Avocado For Guacamole
When it comes to making guacamole, choosing the best avocado is key. If you use avocado that are not ripe enough, your guacamole will lack flavor. If you use avocados that are too ripe, you’ll end up with brown mush.
Sometimes the markets don’t have ripened avocados, so guacamole might be an appetizer you plan up a few days ahead of time. When choosing the best avocado for your jalapeño guacamole, find an avocado that has no green left (for same day guac).
If you’re making it in a few days, buy one with a little green left and allow it to ripen outside the fridge. Gently squeeze the avocado. It should still feel slightly firm, but not rock hard.
The Best Onion To Use For Guacamole
Pretty much every guacamole recipe calls for onion. Which kind do you use? We think the best onion for guacamole is a white onion. However, we’ve made some great batches of guacamole with yellow and red onions.
The trick? Let the chopped onion sit in the fresh lime juice for a few minutes before mixing. (see the recipe tips below.)
How To Use Your Fresh Jalapeño Guacamole
When we make our spicy jalapeno guacamole, we typically grab a bag of plain tortilla chips for dipping. However, there are so many ways you can use this guacamole. A few ideas:
- Use it on top of your eggs for a new take on breakfast
- Spread it on a sandwich instead of mayonaise (we like it on a B.L.T)
- Throw it on top of homemade chili or soup.
- Mix it into egg salad to add a fresh kick
- Use the guacamole as a dip for veggies instead of chips
- Use it as an addition in burritos, tacos, and nachos
- Add it to a salad instead of a traditional creamy dressing
- Use it for fancy avocado toast in the morning.
How To Store Guacamole
When we make guacamole there are rarely leftovers to be stored. However, properly storing your guacamole is important to keep it from turning brown. Adding extra lime juice may help, but it will significantly change the flavor.
Have you ever heard of the water method? The best way to keep your guacamole from discoloring is to flatten the surface, then pour a thin 1/2 inch later of water on top of it! Then, cover it with an airtight lid.
The water barrier will prevent air from creeping in and oxidizing the avocados. You’ll find that the water sits on top due to the high fat content. Be sure to consume your guacamole within two days (it won’t last that long). Of course, pour the water off before serving.
Tip: You can also lay plastic wrap on top of the guacamole and then add 1/2 inch of water over the flattened wrap.
How To Make Jalapeño Guacamole
- Dice your white onion and mix with lime juice, allowing it to sit for at least 5 minutes. This step is optional, but helps reduce the sharp bite of the onion.
- Combine your tomato, diced jalapeño, garlic, cilantro, cumin, cayenne and sea salt in a bowl. Add in your onion that has been soaking in the lime juice.
- The avocado is added last. Scoop the avocado and add to the bowl of mixed ingredients. Use a potato masher or spoon to combine and reach desired consistency.
- Serve immediately or store in the fridge for up to 3 days. To preserve freshness, we recommend using the water seal method (see above).
Recipe Expert Tips and FAQs
Guacamole is not complicated to make. But, over the years we have found a few tips to really make it stand out.
- Combine all chopped ingredients first before the avocados. The avocados go in last! This allows all the flavors to evenly combine.
- Make sure you’re using fresh, ripe avocados. If you are looking to make your guacamole the same day, check the reduced produce section at the grocery store. Sometimes, they have produce that is ready to be used right away at a discounted price.
- For a spicier guacamole, choose a fresh jalapeño from the garden or farmers market. The jalapenos at supermarkets tend to have less heat. Read all about jalapenos here.
- Chop your onion, tomato, and jalapeno finely so each bite has an even distribution of ingredients.
- Use a fresh lime if you can. Bottled lime juice works, but a fresh lime levels up the flavor.
- Add a splash of your favorite hot sauce.
Can you use other peppers instead of jalapeño?
Yes! You can easily swap serrano peppers in for this recipe for a bit more kick. Or, use bell peppers if you want a bit of crunch with out the heat.
What kind of onion should I use?
We have experimented with all types of onion for this recipe and we find that white onion works best.
Can I leave out the cilantro?
Many people do not like the taste of cilantro. You can easily leave the cilantro out of this recipe.
Should I remove the pith and seeds from the jalapeño?
We like to remove the pith of the jalapeño peppers as they can sometimes contribute to a bitter flavor. Leave a few seeds for extra spice.
- 4 ripe avocados
- 1 white onion diced
- 1 tomato diced
- 2 jalapeño peppers diced, pith removed
- 2 limes juiced
- 3 cloves garlic finely diced
- 2 tsp cilantro leaves fresh, chopped
- 1 tsp cumin
- 1/2 tsp cayenne pepper
- 1/2 tsp sea salt
- Chop onion and mix with lime juice allowing it to sit for at least 5 minutes. This step is optional, but helps reduce the sharp bite of the onion.
- Combine all ingredients into a large bowl (except avocado), mix well.
- The avocado goes last! Scoop the avocado and add to the bowl of mixed ingredients. Use a potato masher or spoon to combine and reach desired consistency.
- Serve immediately or store for up to 3 days in the fridge.
- For a less spicy guacamole, omit the cayenne pepper and use less jalapeno pepper
Guacamole can be made several different ways. We’ve had people reach out to us to tell us they put mayonnaise in their guac! We tried it, it was okay, but we prefer leaving it out. Let us know in the comments if you make this recipe or any variations of it!
Crystalyn loves spicy food and getting creative in the kitchen. When she isn’t finding new ways to use hot sauce, shes very busy watching cat videos on the internet.