Friday, May 22, 2015

Spicy Guacamole

Spicy Guacamole that takes just ten minutes to make! - get the recipe at
Just in time for a long weekend, this quick and easy Spicy Guacamole is perfect for snacking, topping your burgers, and possibly just eating with a spoon.

This Spicy Guacamole is a fun and very simple dip that I've made three times this month already. My spicy food lovers adore the added heat and I especially love that it comes together in less than ten minutes!

I finally succumbed to the awesomeness of guacamole a couple years ago when I tried this Roasted Garlic and Bacon Guacamole. I made it so many times that summer, I'm surprised my skin didn't turn green. It's truly fantastic. Since then, I've made guacamole a number of different ways and it has grown to be a favorite with our whole family.

If you're looking for more great dips and party snacks, 
check out a few more of our favorites:

COOK'S NOTE: If you don't plan to serve the guacamole immediately after making it, save an avocado pit. After the guacamole is made, place the pit in the container with the guacamole. This will help slow down the browning of the avocado. Remove the pit before serving.

Spicy Guacamole
Yield: about 2 cups
(printable recipe)

4 medium ripe avocados
1 small yellow onion, diced small, 1/2 cups worth
1 large jalapeno, finely minced
juice of 1 large lime, about 2 teaspoons worth
1/2 teaspoon kosher salt, adjust to taste
Optional: dash of cayenne pepper, adjust to taste

Peel and chop the avocados into 1/2" pieces. Lightly mash with a fork, leaving plenty of chunks. Add the onion, avocado, lime juice, salt, and pepper. Stir to combine and taste. Adjust the lime, salt, and pepper as needed. Serve immediately or cover tightly and refrigerate until ready to serve. Enjoy!

This Spicy Guacamole is perfect for snacking, topping your burgers, and possibly just eating with a spoon! get the recipe at

ONE YEAR AGO: Pineapple Mojito Fruit Salad
TWO YEARS AGO: Chipotle Cream Pasta with Vegetables
THREE YEARS AGO: Italian Summer Vegetable Soup

FOUR YEARS AGO: Roasted Asparagus, Broccoli, and Summer Squash

1 comment:

  1. Pinned it. I might try fire roasting the jalapeno first just to add some flavor and tame the heat a bit. Love this.