Homemade guacamole is not meant to be spicy, but the addition of the jalapeno peppers is what really elevates this well balanced dip, giving it a more appropriate title of Spicy Guacamole. In my opinion, this version of guacamole is better than the traditional, it offers more depths of flavor and finishes with a nice kick of heat.
2 Limes
1 Tomato
1/2 Red Onion
2 Garlic Cloves
Cilantro
4 Avocados
1 Tsp Sea Salt
1 Tsp Ground Cumin
When you dice your jalapenos, you can lower the heat level by removing the seeds from them completely, and only adding the actual pepper to the mixture. Although, this is meant to be a spicier version of guacamole, so don’t hesitate to try it with the seeds anyway.
Always be very careful when dicing your jalapenos, I made the crucial mistake of itching my eye without washing my hands and was in an unbearable amount of pain. I panicked, and dabbed my eye with a wet paper towel which actually made it worse. Water does not help, trust me. If you are ever in this situation, do yourself a favor and use milk, dairy is the best cure for a jalapeno saturated eyeball.
After you dice your jalapeno peppers and wash your hands, move onto dicing your onion. I prefer a red onion compared to a yellow onion for this. Red onions are milder and sweeter than yellow onions, with a slightly tangy and fruity flavor and typically used raw.. Yellow onions are more pungent and have a stronger, sharper flavor and are more often cooked.
Once the onions are diced, do your tomatoes next. I mostly use Roma tomatoes for this as they are more firm and tend to get less juicy compared to other tomatoes. Finally chop the cilantro. There are a lot of guacamole recipes that omit cilantro. Maybe it’s because some people have a weird disorder where it tastes like soap, but I appreciate the flavor and visual appeal that cilantro offers. Definitely chop the cilantro last though, the green tends to get everywhere.
I get a sick pleasure out of scooping out some ripe avocados. It can be pretty disappointing when you open an avocado that feels ripe from the outside just for it to smell absolutely rotten on the inside. Rotten avocados often have a strong, pungent smell that is unpleasant and easily detectable. The odor may be described as musty, moldy, or sour. It is important to remember that avocados can go bad quickly, especially if they are not stored properly. To check if an avocado is still good, you can try gently pressing on the skin. If it is soft and gives easily, it may be past its prime.
You can also try slicing the avocado open to see if it looks fresh and has a pleasant aroma. If it has any unusual colors or smells, it is best to discard it. If you’re good to go, scoop out the avocados and remove the pit, then place into your large bowl.
You can mash your avocados a few ways. People tend to use a potato masher to make it a bit less tedious, but I just use a big fork. The texture of a smashed avocado vs. sliced avocado is where you really get to appreciate how smooth and creamy can be. It is high in healthy fats, fiber, and various vitamins and minerals, which can make it a satisfying and tasty addition to a variety of dishes such as toast, sandwiches, and salads. My personal favorite is to do this for my B.L.A.T. sandwich, which offers a healthier alternative to mayonnaise.
Add the prepared produce to the bowl of mashed avocados, including:
Even though the recipe calls for 2 jalapenos, you can make this recipe less spicy by just adding less jalapenos. It’s always better to add a little at first and add as you go, the only real way to make the guacamole less spicy is to add more avocados which you may not have handy. Again, if you touched the jalapenos…wash your hands.
This is where you really start to appreciate the fresh ingredients you’re using to make the best guacamole recipe. Add the chopped cilantro and freshly squeezed lime juice. Some people tend to skip the fresh lime juice and just use the bottled lime juice, but there is definitely a noticeable difference. The main difference between fresh lime juice and bottled lime juice is that fresh lime juice is made from fresh limes and has a more intense, citrusy flavor, while bottled lime juice is made from concentrate and may have a more muted or artificial flavor. One recommendation to take into consideration is a purchase of a lime squeezer.
Lime squeezer are a useful kitchen tool for extracting juice from limes, lemons, and other citrus fruits. They are easy to use and can save time and effort compared to manually squeezing the juice out by hand. Lime juicers are designed to be efficient and extract as much juice as possible from each fruit. They can also help reduce mess, as the juice is collected in a separate container rather than on your hands or cutting board.
Mix the ingredients around a bit, then you’ll just need to season with some sea salt and ground cumin. You can use prescribed measurements of how much to season, but I tend to just wing it. Another option to bring more heat to a spicy guacamole would be the addition of cayenne pepper. If you aren’t aware, cayanne is a fairy hot seasoning, so just add a little if you’re feeling frisky. If the heat is appropriate but still feels like it’s off a little, I often add a bit more sea salt and pepper which usually does the trick.
Overall, this is a relatively easy spicy guacamole recipe to follow, the only tedious part is just chopping all of the produce. Once you’ve completed all the steps and are happy with the flavor and spice level, let it cool in the fridge for about a half hour to let the flavors settle, which you should probably cover with a piece of plastic wrap to avoid exposing it to any refrigerator bacteria. This is an important step as the refrigeration can help to firm up the texture of the guacamole, making it easier to scoop and serve.
Personally, this is easily a top 5 dip of all time, (especially with blue corn tortilla chips for dipping) so if you’ve seen any additional ways to enhance this recipe, don’t hesitate to reach out and share your insights.
Season 5, Episode 11, Welcome To Gardunos, Tableside Guacamole
