This is my best guacamole ever. Learn How To Make Spicy Guacamole Recipe without jalapenos. You will love the heat coming from red chilies in it.
Do you know how to make spicy guacamole dip? This chunky guacamole is our favorite movie night treat. And it’s probably the easiest snack too. It’s ready in less than 5 minutes or so. You can make it even when the guests arrive for a party, which is the ideal time indeed. Don’t make it ahead of time! A rich, flavorsome, citrusy guacamole is best when served fresh. It might lose color otherwise. I don’t even need tortilla chips or anything else, just give me a spoon and a big bowl of this –oh this so yummy guacamole disappears in seconds.
A classic guacamole doesn’t have a precise recipe, everyone can make it in their way. You need some basic ingredients for a perfect guacamole but you see thousands of different recipes around the web. The reason for this is that everyone uses the measurements according to their taste. There is no one rule for the measurements, so taste it while making, adjust it for you and find your best guacamole recipe that way. You can even add an extra ingredient you think that will go perfect in this amazing dip. Our guacamole has finely chopped red chilies as an extra kick.
How To Make Guacamole Spicy
In a classic guacamole recipe, you’ll see finely chopped jalapeno peppers to give it a little heat, but I love to see tiny red pieces in it, so I use red chili peppers instead. I don’t even bother removing the seeds as they are really tiny and you know they are extra hot, which I love.
If you don't have any type of fresh peppers on hand, you can just use some seasonings like hot chili powder, red pepper flakes or even cayenne pepper to give that spicy twist.
- Ripe avocado
- lime juice
- red onion
- red chili peppers
Well, the amounts of these ingredients are totally up to you. Some love it really tangy while some others love it less tangy. Some love lots of onions in it while others prefer it less oniony. So test it and adjust to your taste.
Some recipes use finely chopped tomatoes too, but I really don’t like tomatoes in guacamole as it makes the dip too moist and watery after a while.
Some recipes use green onions instead of red onion, but I do love the crunchiness and its sweet bitterness in this avocado dip. No need to mention the sweet purple or pinkish color it has.
If you don’t like cilantro, you can replace it with fresh parsley or mint leaves. I sometimes do so for the friends who hate cilantro. It’s not the favorite herb for most people around us. To be honest, it wasn’t love at first taste for me, either. I needed some time and some recipes like Fried Chicken Tacos to get used to its unique flavor. Wouldn't it be great to serve chicken tacos and a spicy guacamole on a special day?
How To Keep Guacamole From Turning Brown
The best thing to do is to eat guacamole right after you make it. Because it looks and tastes way better when fresh. On the other hand, we sometimes need to make things ahead of time. So is keeping guacamole green possible?
Yes! As long as you prevent the guacamole from being exposed to the oxygen in the air. So how can we do this? There are three methods for this:
- Squeeze lime on the inner side of avocado skins and place them on the surface of guacamole. Cover it with plastic wrap.
- Make a layer of lime juice on the surface of the guacamole. Make its top is smooth beforehand. Then cover it with plastic wrap so that it touches the surface and there is no air pockets. If you use this method, either stir it well when serving or pour the lime juice and serve it that way if you don't want extra tang in your guacamole.
- If you don't have lime juice, just make a layer of water on top of your guacamole and cover with plastic wrap. Make sure the plastic wrap touches the surface. Remove the water and stir well when you are ready to eat it.
Love avocado and want more recipes with it? Check these out!
- Healthy Avocado Dressing
- Cucumber Avocado Toast
- Avocado Green Smoothies
- Southwest Chicken Salad Stuffed Avocado
If you are an avocado lover, I’m sure you will love this spicy chunky guacamole recipe. Tell you what? We’re giving away a free e-cookbook that has our best avocado recipes. The only thing you need to do is to subscribe our newsletter by filling out the e-mail form right below the popular post images on the sidebar.
More Dip Recipes
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How To Make Spicy Guacamole
This is my best guacamole. You will love red chili pepper in it. Best game day treat ever!
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 2 1x
- Category: Snack
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegan
- 1 ripe avocado
- 2 tablespoons fresh lime juice
- 2 tablespoons finely chopped red onion
- 1 teaspoon finely chopped red chilies
- 2 tablespoons finely chopped cilantro (parsley or mint if you don’t like cilantro)
- Salt to taste
- Cut the avocado in half. Using a spoon, remove the seed and then scoop out the flesh. Put it in a mixing bowl or in a mortar. Mash the avocado with a fork or in the mortar. But do it roughly and leave chunks in it.
- Immediately add in the lime juice so that the avocado won’t get brown quickly.
- Stir in the rest of the ingredients, taste and make any changes that you think necessary.
- I recommend you to make this guacamole right before serving, otherwise it might lose color. The fresher, the better.
- Serving Size:
- Calories: 178
- Sugar: 2.5 g
- Sodium: 591.6 mg
- Fat: 14.9 g
- Carbohydrates: 12.8 g
- Protein: 2.6 g
- Cholesterol: 0 mg
Keywords: spicy guacamole, hot guacamole, chili guacamole
The pop ups on your site are too overwhelming. Too bad it seems like you would have interesting recipes.
hi Zerrin, i added watercress to your wonderful guacamole recipe and created "the most delicious guacamole ever existed".
The above-stated quote belongs to my friends who had, literally, spooned, your recipe which i had put together with my watercress addition -- instead of cilantro, parsley or mint.
Let us know as to how you liked it, in case you decide to try out this guacamole with appetizing peppery-taste which is added to by the watercress.
Adding watercress is a brilliant idea Mehmet! Thank you for sharing your expereience with my recipe. I'm sure it's become the most delicious guacamole on earth! Unfortunately it is a very rare herb here. I can only find it in a wild area in my village, which is kilometers away from where I'm living.
Either radish or horseradish* would do, as both posses a similar piquant taste as watercress posses due to fact all three vegetables/herbs are related.
I grew up in southeastern Turkiye and i fondly recall my mom often serving us absolutely delicious bulgur salad (kisir) that always included watercress which my mom had my sister and i collect along the pristine creeks flowing from breathtaking Nemrut mountain range overlooking our beautiful village.
By the way, above-stated herbs/veggies perfectly fit into various Anatolian and Mediterranean dishes. For example, horseradish would transform the taste buds if it were to be incorporated into various mezes, including çig kofte (tatar beef).
Yes horseradish would especially do well, indeed. Partly because horseradish is as delicious as watercress, and partly it can be easily stored for longer periods due its being a hardy root veggie/herb.
In Eastern Europe horseradish is widely consumed in a form similar to mustard. Pity that in Turkey horseradish is hardly known -- let alone being consumed.
in the same way, either leeks or purslane (semiz otu) would help you to attain an outstanding taste if you were to add to your creative guacamole recipe.
Also (in case you you wanna to try horseradish) remember the fact that you would need to pour vinegar or lemon juice over horseradish immediately after you had grated it and let it rest for fifteen minutes, otherwise it won't release its spicy hot properties and peppery taste.
I had never realized the similarity between radishes and watercress before! You're right they have a similar bitterness. Watercress is one of the foods I'm missing from my childhood. I was grown in a village in Tarsus, Mersin and mom would use it in salads, picking some right before dinner or lunch. She never used it in kisir, but I can imagine how it would make this bulgur salad even tastier.
I'm not sure if I see any horseradish here bur radishes are quite common. We often have it with lemon as a side at dinner. It sounds intriguing to add radishes, leek or purslane into guacamole. Will definitely try these. Thanks for these brilliant ideas Mehmet!
I love guacamole and just realised I haven't made some in over an year. I am trying your version very soon, thanks for the reminder.
I love avocados - gotta give this a shot! Thanks for sharing Zerrin!