Spicy Guacamole
Loaded with fresh ingredients, this easy spicy guacamole recipe is the ultimate party dip.
I decided to try this easy recipe for spicy guacamole I found on Natasha’s Kitchen, instead of making my go-to recipe or the Ina Garten guacamole recipe I normally make. We all enjoyed this tasty spicy guacamole, which paired nicely with the pork tostadas I served for dinner.
Spicy Guacamole
Ingredients:
- 3 large ripe avocados
- 3½ tbsp fresh lime juice (about 1½ limes)
- 1 Campari tomato, seeded & diced
- ¼ red onion, finely diced (soak in ice water for 10 minutes if the onions are too strongly flavored)
- ½ cup fresh cilantro, chopped
- 2 serrano peppers, finely diced
- 1 clove of garlic, minced
- Pinch of cayenne, to taste, if desired
- Pinch of cumin, to taste
- Sea salt and freshly cracked pepper, to taste
How to Make Spicy Guacamole
Cut the avocados in half lengthwise, remove the seeds, and scoop them out into a flat bottomed bowl.
Squeeze lime juice directly over avocado and smash and mix well with a fork.
Add the tomato, onion, cilantro, serrano pepper, minced garlic, cayenne, and cumin; mix well. Taste the mixture and season with sea salt and freshly cracked pepper, to taste.
Serve with tortilla chips and enjoy.
If making ahead of time, place plastic wrap directly onto the guacamole and push out any air (this will help it stay green!) then seal with an airtight lid. Refrigerate until ready to use.
Equipment
Ingredients
- 3 large ripe avocados
- 3 ½ tbsp fresh lime juice about 1 1/2 limes
- 1 Campari tomato seeded & diced
- ¼ red onion finely diced (soak in ice water for 10 minutes if the onions are too strongly flavored)
- ½ cup fresh cilantro chopped
- 2 serrano peppers finely diced
- 1 clove of garlic minced
- Pinch of cayenne to taste, if desired
- Pinch of cumin to taste
- Sea salt and freshly cracked pepper to taste
Instructions
- Cut the avocados in half lengthwise, remove the seeds, and scoop them out into a flat bottomed bowl.
- Squeeze lime juice directly over avocado and smash and mix well with a fork.
- Add the tomato, onion, cilantro, serrano pepper, minced garlic, cayenne, and cumin; mix well. Taste the mixture and season with sea salt and freshly cracked pepper, to taste.
- Serve with tortilla chips and enjoy.
- If making ahead of time, place plastic wrap directly onto the guacamole and push out any air (this will help it stay green!) then seal with an airtight lid. Refrigerate until ready to use.
a delicious version of this great salad.
Bev always uses a mix for her guac but some day we need to make it from scratch but would prefer your go-to version without the extra pepper.
We like a spicy guacamole and especially one with cilantro, this has to be very flavorful.