Spicy Guacamole Recipe

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Guacamole is one of those side dishes that everyone likes their own way. Some like it chunky, some like it creamy, some like it spicy. Well, we like our guacamole with a little kick. So, today I’m sharing our favorite spicy guacamole recipe.

Anyone who appreciates a little extra heat in their food will go crazy for this! This easy-to-make dip uses fresh avocados, lime juice, and jalapeño to add the perfect kick. 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 times, and in many different ways. This is our favorite recipe to date with the perfect balance of flavor and spice.
• This recipe can easily be scaled up or down depending on the amount of people you are feeding.
• Spicy guacamole is the perfect dip for a BBQ or potluck, and we’ve found this recipe to be a crowd pleaser.
• It’s versatile – use it on chips, eggs, tacos, toast, and burritos. There are many foods you can put it on, so 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 the seeds in or use serrano peppers for even more heat.

Choosing The Best Avocados

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

Pretty much every guacamole recipe calls for onion. Which kind do you use? I think the best onion for guacamole is a white onion. These onions have a less aggressive bite, so the flavor is not overwhelming to sensitive people. However, we’ve made some great batches of guacamole with yellow onions, too.

Tip: Let the chopped onion sit in the fresh lime juice for a few minutes before mixing. (see the recipe tips below.)

How To Use Fresh Guac

When I make this spicy guacamole recipe, it usually gets eaten within a day as a chip dip. 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 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

Storage

When we make spicy guacamole, there are rarely leftovers to be stored. However, properly storage is important to keep it from turning brown. Adding extra lime juice may help, but it may change the flavor.

Have you ever heard of the water method? To keep your guacamole from discoloring, flatten the surface and pour a thin ½ inch layer 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. The water sits on top due to the high fat content of the avocados, which repels water. After making this spicy guacamole recipe, consume it within two days (it won’t last that long). Of course, pour the water off before serving the leftovers.

Tip: You can also lay plastic wrap on top of the guacamole, pressing it into the entire surface to prevent oxidation.

How To Make Spicy Guacamole

Now, I’ll show you exactly how to make this spicy guacamole recipe in about 10 minutes! For exact ingredient quantities, skip to the recipe card below.

1. Dice the 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.
2. Combine the diced tomato, diced jalapeño, minced garlic, cilantro, cumin, cayenne powder, and sea salt in a bowl. Add in the onion and lime juice.
3. Scoop the avocados and add to the bowl of mixed ingredients. Use a potato masher or fork to combine and reach a chunky consistency.
4. Serve immediately or store in the fridge for up to 3 days. To preserve freshness, I recommend using the water seal method (see above).

Recipe Tips and FAQs

Guacamole is not complicated to make. But, over the years I have found a few tricks to really make it stand out:

• 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 the onion, tomato, and jalapeño finely so each bite has an even distribution of ingredients.
• Combine all chopped ingredients first before adding the avocados. This allows all the flavors to evenly combine.
• 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 or Fresnos into this recipe for a bit more kick. Or, use bell peppers if you want a bit of crunch without the heat.

What kind of onion should I use?

We have experimented with all types of onions for this recipe and have found that white onion works best. In a pinch you can use another variety, but it may be more pungent.

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?

I 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.

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!

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