Spicy Homemade Guacamole Recipe with Jalapenos
Guacamole is one of my all time favorite dips, ever. If you make it correctly that is and let me tell you, I can eat this guacamole with a spoon! This easy spicy guacamole recipe will have you coming back for more until it’s gone. So ditch the holy guacamole and make your own homemade guacamole dip. This simple recipe can be made as an appetizer, party dip, or as a topping for tacos, enchiladas, or quesadillas. It is full of fresh flavor with a little kick. The best part is, I am sharing this flavorful guacamole recipe with you! Full recipe card below.
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What is Guacamole?
Let me first start by saying what guacamole is not. It is not smashed avocados with salt and pepper. That’s just mashed avocados. Smashed avocados are not guacamole. Period.
Classic guacamole is made with chunky avocado, tomatoes, onion, lime juice, cilantro, spices, and sometimes fresh jalapeƱos. Seasoned avocados do not count as guacamole contrary to what many restaurants will have to believe. If you are a true guacamole lover like me, you know what I am talking about. So let me show you how to make the good stuff.
Spicy Guacamole BasicĀ Ingredients
This easy guacamole recipe uses basic fresh ingredients stocked at all grocery stores and may even already be in your fridge or pantry. While real guacamole is easy to make, there a few rookie mistakes I commonly see made. Let me break it down and share some helpful tips to make the best guacamole with simple ingredients!
AvocadosĀ – The main ingredient in guacamole is ripe avocados. The perfect avocados are a bit soft but not super squishy. Hard avocados will take about a week to ripen at room temperature. Ripe avocados can be preserved in the fridge for about a week. So keep that in mind when choosing your avocados at the grocery store. If they are very brown or caved in when you cut into the avocado flesh, they are no longer good and should be tossed. Unless I am ripening my avocados, I store them in the fridge to make them last longer.
Roma TomatoesĀ – This is an important ingredient that I see people skip or use incorrectly. Avocados are high in healthy fats, but they need acidity to balance them out which is why you need tomatoes. Roma tomatoes are the best type of tomatoes for guacamole because they have less seeds and are a denser tomato that keeps their shape. When making guacamole it is important NOT to include the seeds and guts of the tomato. This will overpower your guacamole with tomato juice and make it runny. You should only use the meaty part of the tomato here.
Fresh JalapenosĀ – Jalapenos add a little heat to the guacamole and I never make mine without them. You can control the spice level by removing the seeds. For more heat, keep the seeds in or do half with the seeds and half without to meet somewhere in the middle. Since the spiciness of jalapenos varies, I usually taste mine before I decide but I normally remove the seeds.
Pro tip: A jalapeƱo pepper with striations on the exterior or that is changing color from green to red or orange is spicier. This jalapeno was left on the vine longer and will have more heat.
For milder heat use a poblano pepper instead.
OnionĀ – I chose to use a white onion here. Many people make guacamole with a red onion, but I think red onions over power guacamole since they have a much spicier flavor. But you can use any of the three, white, red, or yellow. I do not recommend using a sweet onion or green onions here because they have a much different flavor profile.
CilantroĀ – Cilantro adds so much fresh flavor to a dish. I do not recommend using dried cilantro because I don’t think it tastes anything like real cilantro. If you don’t have fresh cilantro, I would just skip it.
LimesĀ – Because avocados are high in good fats, they need acidity to counterbalance them. Fresh lime juice really helps balance it out and gives it a fresh taste. I recommend using real limes if you can.
GarlicĀ – When I cook I almost always use jarred garlic because it’s easy and keeps a long time in the fridge. In this recipe I used jarred garlic but you can definitely use fresh if you prefer. The conversion is a 1:1 ratio of tsp to garlic cloves. This recipe calls for 1 tsp minced garlic so you would use 1 clove of garlic. If you want to use garlic powder instead, you will only need 1/4 tsp for this recipe.
Cumin Ā – This is one of my favorite spices and adds a lot of flavor! Cumin is very earthy with a lot of depth. If you don’t have this, get some! It is a versatile spice and found in many styles of cooking and spice rubs.
Cayenne PepperĀ – This is another one of my favorite spices. A little goes a long way to add heat to a dish, sauce, or spice rub. If you do not like a lot of spice or if you do not have cumin and cayenne, chili powder will be your best basic substitute for my seasoning blend.
Salt & PepperĀ – Like all dishes a little salt and pepper goes a long way with the flavor.
DippersĀ – All great dips need a dipper! Crispy tortilla chips are probably the best option here, but you could also use fresh veggies like baby carrots, cauliflower, or celery for a lighter option.
Mixing Options
The best way and most authentic way to make guacamole is in a molcajete. These are large pestle and mortars traditional in Mexican cultures for grinding up spices and making salsas and guacamole. The pestle is perfect for smashing the avocados to achieve the correct consistency of chunky guacamole.
But don’t worry, if you do not have a molcajete you can also mash your avocados with a fork or a potato masher in a bowl. I do not recommend using a blender or a food processor because then you will have very runny avocados which is the wrong texture for guacamole. The consistency should be thick and full of chunky avocado.
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Spicy Homemade Guacamole Recipe with Jalapenos
- Total Time: 15 minutes
- Yield: 3.5 cups 1x
- Diet: Vegan
Description
Calling all spicy food lovers! Jalapeno guacamole is what you have been looking for. So ditch the store bought imitation guac and take your guacamole to the next level with this spicy homemade guacamole recipe with jalapenos. It’s the perfect dip for Cinco de Mayo, backyard BBQs, a pool day, or game day! No matter when you make it, this easy and flavorful guacamole will awaken your taste buds and become one of your favorite dip recipes!
Ingredients
- 4 Avocados
- 1/2 White Onion diced
- 2 Jalapeno Peppers
- 1/4 cup Cilantro chopped
- 1 tsp Garlic minced
- 1 1/2 Limes juiced
- 1/2 tsp Cumin
- 1/2 tsp Cayenne
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 2 Roma Tomatoes diced with seeds and guts removed
- Tortilla Chips
Instructions
- Slice your avocados in half and remove the pits.
- Scoop out the insides and add all the avocados (ONLY the avocados) to a medium bowl and smash them.
- Once the avocados are mashed, add all of the other chopped ingredients and seasonings. Do not add the tomatoes yet. Mix together until fully combined.
- Gently stir in the tomatoes last so they are not mushed in the combining process.
- āAdd a little onion, tomato, cilantro, and jalapeno to the top of the guacamole for garnish.
- Dip with tortilla chips.
Equipment
- Prep Time: 15
- Category: Dips, Appetizers
- Method: No Cook
- Cuisine: Mexican
Storage
If I am being honest, my guacamole never lasts beyond day two because it is highly addicting! On the off chance you have leftover guac, store in the fridge for up to 4 days in an airtight container. The avocado will start to brown and look a bit gross, so I do not recommend making this more than a few hours ahead of time.
When to Make Homemade Guacamole
This simple guacamole recipe is the perfect dish for Cinco de Mayo, backyard BBQs, potlucks, Super Bowl Sunday, happy hour, or whenever you have a craving! It is always a crowd pleaser and my whole family always asks me to make it. I even use it to top Costco tilapia fish tacos and scrambled eggs with cheese! Since it’s full of fresh ingredients, it’s also a great party dip for a pool day or a day on the boat! Just don’t forget the tortilla chips!
āLooking for more tasty dip recipes? Try my Chuy’s copycat jalapeno dip, Hidden Valley fiesta ranch dip, sweet and spicy pineapple mango salsa, bell pepper green goddess dip, or spicy red pepper hummus without tahini.
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