Spicy Guacamole (quick & easy)
This is my take on this 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 tortilla chips and served with tacos and other Mexican-inspired recipes.
Servings 6 appetizer servings
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.
Notes
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.
If making up to 1 hour 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.
