Spicy Guacamole Recipe – NatashasKitchen.com

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.

This recipe was first published in 2012. New photos and a video were added in 2022. Here is the original photo.