Spicy Guacamole Recipe
Published May 02, 2025
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Bring some serious flavor to the party! My personal chef clients raved about this creamy, zesty guacamole, which has just the right amount of heat to wake up your taste buds. Whether you serve it as a dip with tortilla chips or pile it into tacos, this Spicy Guacamole recipe takes every bite to the next level!
Why This spicy guacamole Recipe is a Keeper!
In my chef days, when I made numerous meals per day for clients, I couldn’t afford the time to make guacamole the traditional way, which is to mash the avocado with a fork or another type of masher.
Mash if you must, but this perfected spicy guacamole recipe is quick and easy to make in a food processor! Simply combine all the ingredients in the food processor, give it a whir, adjust the level of lime juice, salt, and pepper, and you’re off to the party!
…And, it will make the no-tomatoes crowd happy, too.
This Spicy Guacamole recipe is:
- Quick to make! It comes together in minutes!
- Creamy and zesty! The richness of avocado pairs perfectly with fresh jalapeno, lime, cilantro, and scallions for a balanced, vibrant dip.
- Make ahead! Read on for my tips to keep guacamole green!
- Freezer-friendly!
How to Make spicy guacamole:
Recipe Ingredients:
Here’s everything you’ll need to make this spicy guacamole recipe. The recipe card below has the exact quantities.
Ingredient Notes and Substitutions:
- Avocados: The most essential ingredient! Use three large avocados or four medium avocados. The avocados should be ripe to the point that they yield to firm, gentle pressure. A good avocado should not have any soft, mushy spots or brown spots.
- Jalapenos: How much of the jalapeno you use depends on your tolerance for heat. We use the whole jalapeno, but remove the seeds and membrane if you don’t care for anything too spicy. If you really want to take the spicy level up a notch, use a serrano chile.
- Scallions: I prefer the mild oniony flavor of scallions over regular onion.
- Lime Juice: Fresh is best! Reconstituted juice won’t have the same punch.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Combine the avocado flesh, scallions, garlic, jalapeno pepper, and cilantro in a food processor.
- Process to desired consistency (chunky or smooth). Add lime juice, salt, and black pepper to taste.
Pass the chips!
Chef Tips and Tricks:
- Please be careful when you remove the pit from the avocado half. If the avocado is super ripe, place it on your cutting board, press down on it with the blade of your chef’s knife, twist, and it should come out easily. If you prefer to do it in your hand, place a thick kitchen towel over your hand first.
- The pit will be slippery, so avoid using your hand to remove it from your knife. To remove the pit from the knife, I “scrape” it off the side of my garbage bowl, which I use to collect veggie scraps for our compost bin.
recipe faqs:
Yes, absolutely! Transfer the prepared guacamole to a bowl or another container with a lid. Squeeze a small amount of lime juice over the top to cover the entire surface. Then, place plastic wrap over the top and press down on it to seal the top to keep air out. Refrigerate until ready to serve.
Yes! Follow the steps above (lime juice over the top, followed by plastic wrap) and freeze for up to two months. Thaw in the refrigerator.
The first step would be not to process the ingredients until they’re completely smooth; leave it more coarse. Also, leave one of the avocados out, chop it up, or coarsely mash and add it after processing the guacamole.
guacamole variations:
- Yes, you can add tomatoes!
- Add black beans as in my Chicken Tostadas.
- Substitute a chipotle chile in adobo sauce for the jalapeno.
- Add corn.
- Add diced mango or pineapple.
Serve with:
- Grilled Chicken Fajitas
- Beef and Chorizo Chili
- Cauliflower and Chickpea Tacos
- Mexican Chicken Tortilla Casserole
More great DIP recipes you’ll love!
Get all my appetizer and snack recipes at Appetizer and Snack Recipes – From A Chef’s Kitchen.
Spicy Guacamole Recipe
Ingredients
- 3 large avocados, or 4 medium, pitted and peeled
- 4 scallions, medium width, white and light green party only, coarsely chopped
- 3 cloves garlic, minced
- 1 medium jalapeno pepper, seeded if desired, coarsely chopped
- 1 small bunch cilantro, bottom stems trimmed off and discarded, coarsely chopped
- 1 large lime, juiced (2 tablespoons) plus more to taste
- Salt and freshly ground black pepper, to taste
Instructions
- Combine the avocado flesh, scallions, garlic, jalapeno pepper, and cilantro in a food processor.
- Process to desired consistency (chunky or smooth).
- Add lime juice, and salt and black pepper to taste.
Notes
- Use a serrano chile or two to take the heat to another level.
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- If the avocado is super ripe, place it on your cutting board, press down on it with the blade of your chef’s knife, twist, and it should come out easily. If you prefer to do it in your hand, place a thick kitchen towel over your hand first.
-
- The pit will be slippery, so avoid using your hand to remove it from your knife. To remove the pit from the knife, I “scrape” it off the side of my garbage bowl, which I use to collect veggie scraps for our compost bin.
- Transfer the prepared guacamole to a bowl or another container with a lid. Squeeze a small amount of lime juice over the top to cover the entire surface. Then, place plastic wrap over the top and press down on it to seal the top to keep air out. Refrigerate until ready to serve.
- Follow the steps above (lime juice over the top, followed by plastic wrap) and freeze for up to two months. Thaw in the refrigerator.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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