This is my take on the popular dip, and qualifies as a classic guacamole recipe if you like it spicy. It requires few ingredients, and you can adjust the heat level to your liking and use different ingredients to do so. It's the perfect snack with nachos and served with tacos, burritos and other Mexican-inspired recipes.
Quick dip
Variations on traditional guacamole are always on my mind because it can be whipped up on a moment's notice, and it's an absolute crowd-pleaser; you can't go wrong with it.
The key is having good avocados, of course!
The spiciness is achieved by adding fresh jalapeños. But that can vary if you can't find them. Use chipotle in adobo or ground jalapeno powder instead. Use habaneros or serranos for a different type of heat. Adjust to your spiciness level and personal palate. More lemon? More salt? Whatever agrees with you is fine.
This guac is the perfect 5 de Mayo snack with chips and to serve with tacos and other Mexican-inspired recipes. But can also double as a spread for a sandwich or an ingredient in a pasta salad.
Ingredient Notes
Quantities are listed in the recipe card toward the end of this post. The Ingredients page has more details and lists the brands we use.
- Fresh avocados: Haas avocados, the small, dark ones, are highly recommended instead of the large, greener ones. Though it's a matter of personal taste, these small ugly things have the best flavor and less water content, and that makes a difference.
- Fresh jalapeños: These small chiles are the way to add heat to this dip. If you can't find fresh ones, I like to add jalapeno powder and/or chiles in adobo, which I usually process so you don't bite into chunks. The habanero pepper will add more heat and the serrano pepper is milder; choose whatever suits your palate.
- Citrus: I tend to use lemon juice as it's the one I usually have at home, but lime juice works just as well. Or use a mix of both if you want to experiment.
Choosing avocados
It's essential to choose just-ripe avocados for the best result.
I only use Haas avocados, the small, dark, wrinkled ones, and really encourage you to do so, too. They're tastier and creamier than the large and smoother green ones, which, in my opinion, have the looks but not much else; I find them too watery and lacking in flavor.
- The stem at the top should come off easily and reveal a light spot. If the spot is brown, the avocado is probably a little over-ripened.
- An avocado ready to be eaten is slightly soft but not mushy; when you lightly press it barely gives.
- The skin might be black but not always completely; some dark green might still exist. If you open it, it has green and yellow parts, but not brown ones.
Mashing the avocados
- Fork: this is my way as I like a chunkier guacamole.
- Immersion blender or processor: if you want a smooth mixture, use an immersion blender or food processor. You can blend only the avocados or all of the ingredients.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperatures, equipment, and enough workspace. This will make the process so much easier!
- Make it at the last moment possible for the best results, to prevent the avocados from oxidizing and turning brownish.
- Guacamole is best made shortly before serving. But if making it up to 2 hours ahead, place the three pits on the mixture and cover with plastic wrap. It will slow the oxidation process, and it will take longer to darken.
- Topping: Keep some chopped chiles and onion to serve with the guac. Or serve with a sprinkling of sea salt, a drizzle of olive oil, and a few chunks of avocado.
Let me know
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Spicy Guacamole (quick & easy)
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Ingredients
- 3 medium-ripe Haas avocados
- 1 tablespoon lemon or lime juice
- 1 tablespoon chopped red jalapeño
- ¼ cup finely chopped red onion, yellow onion also works
- 1 minced garlic clove
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh cilantro, plus extra, to serve
- ¼ cup chopped tomatoes, to serve, optional
- lime wedges, to serve, optional
Instructions
- Cut 3 medium-ripe Haas avocados in half, remove the pits, and scoop out the flesh.
- Mash the avocado pieces in a bowl with a fork until smooth or slightly chunky. If you want it smooth, you can use an immersion blender or mash away for several more minutes.
- Add 1 tablespoon lemon or lime juice, 1 tablespoon chopped red jalapeño, ¼ cup finely chopped red onion, 1 minced garlic clove, ¼ teaspoon salt, ⅛ teaspoon freshly ground black pepper and 1 tablespoon chopped fresh cilantro.
- Mix everything well and transfer to the serving bowl. Avoid letting guacamole sit too long, as avocado can darken. To make ahead, see Notes below.
- Serve with minced jalapeños and red onion, lime wedges, chopped cilantro and ¼ cup chopped tomatoes if you want to. Don't overdo it with the garnishes.
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