Spicy Guacamole – made with Hass avocados, lime juice, tomato, serrano chili, red onion, cilantro, kosher salt, black pepper, cumin, cayenne, and paprika for a fresh, zesty dip.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
When I think of Spicy Guacamole, I’m immediately transported back to my days in San Diego. Guacamole wasn’t just a snack there – it was a way of life. It became my go-to for gatherings with friends, sunny park picnics, and basically any excuse I could come up with to enjoy this creamy bowl of goodness. I remember learning to perfect this recipe over the years, tweaking the spice levels and adding my personal touch to make it just right. Every spoonful reminds me of sunshine, the sound of waves, and that unbeatable Mexican food culture San Diego is so proud of. Honestly, it’s more than a recipe – it’s a little bowl of nostalgia for me.
Why You’ll Love This Spicy Guacamole
This isn’t your average guacamole recipe – it’s a vibrant, zesty dip with just the right amount of heat! You’ll fall in love with its versatility, with every bite delivering a harmonious balance of creamy avocados, fresh tangy lime, and spicy serrano chili. Plus, it’s a crowd-pleaser – whip it up for any gathering and watch it disappear in minutes. The best part? It’s super simple to customize based on your spice tolerance or personal preferences. Whether you’re serving it at a party, scooping it over tacos, or enjoying it as a dip (is double-dipping still a faux pas between friends?), this guacamole will steal the show.
Ingredient Notes
This guacamole shines thanks to its fresh ingredients! Here are a few notes to make sure you’re getting the most out of them:
- Hass Avocados: Use ripe avocados that give a little when you gently press them. They’re the star of the show, providing the creamy base.
- Serrano Chili: This brings just the right kick of spice, but you can remove the seeds or use less if you prefer a milder flavor.
- Lime Juice: Essential for preventing browning and adding a zesty freshness to the dip.
- Cilantro: Adds that unmistakable herby brightness (love it or leave it – cilantro is always divisive!).
- Cumin, Cayenne, Paprika: These spices add warmth and depth to the dip, giving it a subtle smoky edge.
How To Make This Spicy Guacamole
Making this guacamole is as easy as it gets. Just follow these steps for the perfect dip:
- Step 1: Slice the avocados in half and remove the pits. Scoop the flesh into a bowl and immediately squeeze in the juice of two limes to keep it from browning. Cut the avocado into chunks without fully mashing it.
- Step 2: Add the minced serrano chili, diced tomato, red onion, chopped cilantro, salt, pepper, cumin, cayenne, and paprika to the avocado mixture.
- Step 3: Mix everything gently to combine, being mindful not to over-mash the avocado. Taste and adjust the lime juice or other fresh ingredients as needed.
- Step 4: Serve immediately or cover with plastic wrap, touching the surface to prevent browning. Refrigerate if making ahead.
Storage Options
Guacamole is best enjoyed fresh, but you can store it if needed! To keep leftovers green and fresh, press plastic wrap directly onto the surface of the dip to minimize air exposure and refrigerate for up to 2 days. If you’re freezing (yes, that’s a thing!), spoon the guacamole into a freezer-safe bag, press out all the air, and seal. It can last up to a month in the freezer – just thaw overnight in the fridge and give it a good stir before serving.
Variations and Substitutions
This guacamole is highly adaptable! Here are a few ways to mix it up:
- Milder Version: Skip the serrano chili or use a milder pepper like jalapeño – or no pepper at all for a spice-free option.
- Add Some Fruit: Dice up mango, pineapple, or even pomegranate arils for a sweet-and-savory twist.
- Chunky vs. Smooth: Mash the avocados thoroughly for a creamy guacamole, or keep the chunks intact for more texture.
- Extra Garlic: Add a minced clove of garlic to punch up the flavor if you’re a garlic lover!
What to Serve with This Spicy Guacamole
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
This guacamole plays well with so many dishes. Here are a few ideas:
- Homemade Tortilla Chips: Crispy and salty, these are the ultimate pairing for guacamole.
- Tacos Al Pastor: The smoky-spicy flavors of tacos complement the creaminess of the dip perfectly.
- Roasted Veggie Platter: Use the guac as a dip for an assortment of roasted or grilled veggies for a fun, healthy option.
FAQ
Q: Can I make this guacamole ahead of time?
A: Absolutely! Just ensure you press plastic wrap directly onto the dip’s surface and refrigerate to prevent browning. It’s best within 24 hours.
Q: Can I use lemon juice instead of lime juice?
A: You can! Lemon juice will give a slightly different flavor, but it still works to keep the guacamole fresh and vibrant.
Q: How spicy is this guacamole?
A: The spice level is customizable! Serrano chili adds heat, but you can reduce the amount, remove seeds, or swap for a milder pepper like jalapeño.
Spicy Guacamole
Ingredients
- 6 (900 g) ripe hass avocados about 2 pounds
- (60-90 ml) juice from 2-3 limes
- 1 (150 g) large tomato seeds and pulp removed, diced
- 1 (10 g) serrano chili minced
- 0.5 (60 g) red onion minced
- 3/4 cup (15 g) chopped cilantro
- 1.5 teaspoons (9 g) kosher salt
- (1 g) freshly ground black pepper a few turns
- 0.5 teaspoon (1 g) cumin
- 0.25 teaspoon (0.5 g) cayenne pepper
- 0.25 teaspoon (0.5 g) paprika
Equipment
- Mixing bowl
- Knife
Instructions
- Cut the avocados in half, remove the pits, and place in a bowl. Squeeze the juice of two limes over the avocados and mix well. This will keep them from turning brown. Use your knife to cut up the avocados, but leave them in fairly large chunks. They'll continue to break up as you mix in the rest of the ingredients.
- Add the rest of the ingredients. Remember to be mindful of the fresh ingredients, they can be potent at times! Carefully mix everything together, trying not to turn the avocados into complete mush.
- Taste and add more lime juice, serrano chili, onion, and cilantro if necessary.
