Description
This spicy guacamole recipe is a vibrant and flavorful appetizer made with ripe avocados, fresh lime juice, tomatoes, serrano peppers, and a blend of spices. Perfect for parties or a tasty snack, this guacamole combines creamy texture with a spicy kick that is easy to prepare in just 15 minutes without any cooking required.
Ingredients
Scale
Produce
- 3 large avocados
- 3 Tbsp lime juice (freshly squeezed from 1 1/2 limes)
- 1 medium tomato (seeded and diced)
- 1/2 white onion (finely chopped)
- 1/2 cup cilantro (from 1/2 bunch)
- 2 serrano peppers (finely chopped; or use jalapenos for milder guac)
- 2 cloves garlic (pressed)
Spices & Seasonings
- 1/2 tsp sea salt (or to taste)
- 1/4 tsp ground black pepper (or to taste)
- 1/2 tsp ground cumin
Instructions
- Prepare Avocados: Cut avocados in half and remove the seeds. Scoop the avocado flesh into a flat-bottomed bowl and mash it using a potato masher or fork. Squeeze the fresh lime juice directly over the mashed avocados to add flavor and prevent browning.
- Add Onion and Peppers: Finely chop the white onion and serrano peppers (or jalapenos if preferred milder). Add them to the bowl with the avocado mixture.
- Prepare and Add Tomatoes: Cut the tomato in half horizontally, remove the seeds, then dice the tomato finely. Add the diced tomato to the avocado mixture.
- Add Garlic and Cilantro: Press the garlic cloves and finely chop the cilantro, then mix both into the bowl.
- Season and Serve: Sprinkle the ground cumin, ground black pepper, and sea salt over the mixture. Stir everything together evenly and serve immediately for the best flavor and freshness.
Notes
- For a milder version, substitute serrano peppers with jalapenos or omit peppers completely.
- Serve immediately after preparation to prevent browning. If needed, press plastic wrap directly onto the surface of the guacamole to minimize air exposure.
- Adjust seasoning to taste, especially salt and pepper.
- Great served with tortilla chips, fresh veggies, or as a topping for tacos and burritos.
