Oh, the joy of digging into a bowl of freshly made guacamole, especially when it’s packed with the fiery kick of spicy chilis! Whether you’re hosting a game day party, looking for the perfect taco night companion, or simply craving a bold snack, our roundup of 20 Spicy Chilis Guacamole Recipes is here to turn up the heat. Get ready to explore flavors that’ll make your taste buds dance!
Classic Spicy Guacamole with Jalapeños
Whisking together tradition and a touch of heat, this Classic Spicy Guacamole with Jalapeños is a vibrant homage to the beloved avocado dip, elevated with the crisp, fiery bite of fresh jalapeños. Perfect for those who appreciate a balance of creamy and spicy, it’s a crowd-pleaser that promises to add a lively twist to any gathering.
Ingredients
- 3 ripe avocados, halved and pitted
- 1 medium jalapeño, finely diced (seeds removed for less heat)
- 1/4 cup red onion, finely chopped
- 2 tbsp fresh cilantro, chopped
- 1 lime, juiced
- A splash of olive oil
- A couple of pinches of salt
- 1/2 tsp ground cumin
Instructions
- Scoop the avocado flesh into a medium bowl and mash lightly with a fork, leaving some chunks for texture.
- Add the diced jalapeño, red onion, and cilantro to the bowl, mixing gently to combine.
- Squeeze the lime juice over the mixture, drizzle with a splash of olive oil, and sprinkle with salt and cumin. Fold everything together until just blended. Tip: For the best flavor, let the guacamole sit for 10 minutes before serving to allow the flavors to meld.
- Taste and adjust seasoning if necessary, remembering that the flavors will intensify slightly as it sits. Tip: If you’re not serving immediately, press plastic wrap directly onto the surface of the guacamole to prevent browning.
- Serve with your favorite tortilla chips or as a topping for tacos. Tip: For an extra touch of elegance, garnish with thin slices of jalapeño and a sprinkle of cilantro.
Mouthwateringly creamy with a perfect kick of heat, this guacamole boasts a texture that’s both smooth and chunky, ideal for dipping or spreading. The jalapeños add a fresh, spicy contrast to the rich avocado, making it a versatile condiment that’s as at home on a casual chip as it is atop a sophisticated fish taco.
Roasted Chili Guacamole with Lime Zest
Savory and vibrant, this Roasted Chili Guacamole with Lime Zest is a delightful twist on the classic, blending smoky depth with a citrusy kick that elevates any gathering.
Ingredients
- 3 ripe avocados, halved and pitted
- 1 jalapeño, stemmed and halved
- 1 small red onion, finely diced
- 2 cloves garlic, minced
- A splash of fresh lime juice
- The zest of 1 lime
- A couple of tablespoons of chopped cilantro
- Salt to taste
Instructions
- Preheat your broiler to high and place the jalapeño halves on a baking sheet, skin side up. Broil for 5-7 minutes until the skin is charred and blistered. Let cool, then peel and finely chop.
- In a medium bowl, scoop out the avocado flesh and mash lightly with a fork, leaving some chunks for texture.
- Add the chopped jalapeño, diced red onion, minced garlic, lime juice, lime zest, and cilantro to the bowl. Gently fold everything together to combine.
- Season with salt, starting with 1/4 teaspoon and adjusting as needed. Remember, the flavors will meld and intensify as it sits.
- Cover the guacamole directly with plastic wrap, pressing it onto the surface to prevent browning, and let it sit at room temperature for 30 minutes to allow the flavors to develop.
This guacamole boasts a creamy texture with pops of crunch from the red onion, while the roasted chili adds a subtle smokiness. Serve it with crispy plantain chips for an unexpected but delicious pairing.
Chipotle Infused Guacamole with Cilantro
Bursting with vibrant flavors and a touch of smoky heat, this Chipotle Infused Guacamole with Cilantro is a game-changer for your next gathering. Perfectly balanced, it’s a creamy, zesty dip that promises to elevate any snack time or meal with its rich, layered taste.
Ingredients
- 3 ripe avocados, halved and pitted
- a splash of fresh lime juice (about 2 tbsp)
- a couple of minced garlic cloves
- a handful of chopped fresh cilantro
- a pinch of salt
- a dash of ground cumin
- 1 chipotle pepper in adobo sauce, finely chopped
- a small handful of diced red onion
Instructions
- Scoop the avocado flesh into a medium bowl and mash it with a fork until smooth but still slightly chunky.
- Add the lime juice, minced garlic, chopped cilantro, salt, and ground cumin to the bowl. Mix well to combine all the flavors.
- Gently fold in the finely chopped chipotle pepper and diced red onion, ensuring they’re evenly distributed throughout the guacamole.
- Let the guacamole sit at room temperature for about 10 minutes to allow the flavors to meld together beautifully.
- Give it a final stir, then taste and adjust the seasoning if necessary, keeping in mind the chipotle adds both heat and depth.
Unbelievably creamy with a smoky undertone, this guacamole pairs wonderfully with crispy tortilla chips or as a bold topping for tacos. The cilantro adds a fresh contrast, making each bite a delightful experience.
Smoky Guacamole with Habanero Peppers
Radiating with vibrant flavors and a bold kick, this smoky guacamole with habanero peppers is a tantalizing twist on the classic, perfect for elevating your next gathering or simply treating yourself to a gourmet snack.
Ingredients
- 3 ripe avocados, halved and pitted
- a couple of habanero peppers, seeded and finely minced
- a splash of fresh lime juice
- 1/4 cup of finely chopped red onion
- a handful of cilantro, chopped
- 1/2 tsp of smoked paprika
- a pinch of salt
- a dash of ground cumin
Instructions
- Scoop the avocado flesh into a medium bowl and mash it with a fork until smooth but still slightly chunky.
- Add the minced habanero peppers, red onion, and cilantro to the bowl, mixing gently to combine.
- Squeeze in the fresh lime juice, then sprinkle the smoked paprika, salt, and ground cumin over the top.
- Fold all the ingredients together until well incorporated, being careful not to overmix to maintain some texture.
- Let the guacamole sit for about 10 minutes to allow the flavors to meld together beautifully.
- Give it a final taste and adjust the seasoning if necessary, adding more lime juice or salt to brighten the flavors.
The result is a creamy yet chunky guacamole with a smoky depth and a fiery habanero kick. Serve it with crispy tortilla chips for a classic approach, or dollop it atop grilled fish for an unexpected twist.
Avocado Lime Guacamole with Serrano Chilis
Unveiling a dish that marries the creamy richness of avocados with the zesty punch of lime and the subtle heat of Serrano chilis, this guacamole is a celebration of flavors perfect for any gathering or a quiet night in.
Ingredients
- 3 ripe avocados, halved and pitted
- A couple of tablespoons of fresh lime juice
- 1 small Serrano chili, finely diced (seeds removed for less heat)
- A splash of olive oil
- 1/4 cup of finely chopped red onion
- A handful of cilantro, chopped
- Salt to taste
Instructions
- In a medium bowl, scoop out the avocado flesh and mash it lightly with a fork, leaving some chunks for texture.
- Drizzle in the lime juice and a splash of olive oil, mixing gently to combine. The lime not only adds flavor but also keeps the avocados from browning.
- Fold in the diced Serrano chili, red onion, and chopped cilantro, ensuring the ingredients are evenly distributed.
- Season with salt to taste, starting with a pinch and adjusting as needed. Remember, you can always add more, but you can’t take it away.
- Let the guacamole sit for about 10 minutes before serving to allow the flavors to meld together beautifully.
Kick your guacamole game up a notch with this vibrant blend. The creamy texture of the avocados pairs perfectly with the crispness of the onions and the heat from the Serrano, making it an irresistible dip for tortilla chips or a bold topping for tacos.
Spicy Mango Guacamole with Red Chili Flakes
Kick off your summer gatherings with a twist on the classic guacamole by introducing the sweet and fiery flavors of Spicy Mango Guacamole with Red Chili Flakes. This dish combines the creamy texture of ripe avocados with the juicy sweetness of mango, all brought together with a hint of heat for an unforgettable appetizer.
Ingredients
- 2 ripe avocados, peeled and pitted
- 1 ripe mango, peeled and diced
- 1 small red onion, finely chopped
- a couple of tablespoons of fresh lime juice
- a splash of olive oil
- 1 teaspoon of red chili flakes
- a pinch of salt
- a handful of fresh cilantro, chopped
Instructions
- In a medium bowl, mash the avocados with a fork until smooth but still slightly chunky.
- Gently fold in the diced mango and chopped red onion to maintain some texture.
- Drizzle the lime juice and olive oil over the mixture, then sprinkle with red chili flakes and salt.
- Stir everything together until just combined, being careful not to overmix.
- Fold in the chopped cilantro for a fresh, herby finish.
- Let the guacamole sit for about 10 minutes at room temperature to allow the flavors to meld.
Yield a guacamole that’s a perfect balance of creamy, sweet, and spicy, with a vibrant color that’s as appealing as its taste. Serve it with crispy tortilla chips or as a bold topping for grilled fish or chicken to elevate your meal.
Garlic Chili Guacamole with Fresh Herbs
Nothing elevates a simple gathering like a bowl of freshly made guacamole, especially when it’s infused with the bold flavors of garlic and chili, complemented by the freshness of herbs. This Garlic Chili Guacamole with Fresh Herbs is a vibrant twist on the classic, promising to be the star of your next appetizer spread.
Ingredients
- 3 ripe avocados, halved and pitted
- a couple of cloves of garlic, minced
- a splash of lime juice (about 2 tbsp)
- a handful of fresh cilantro, chopped
- a pinch of salt
- a dash of chili flakes
- a small red onion, finely diced
- a single jalapeño, seeds removed and minced
Instructions
- Scoop the avocado flesh into a medium bowl and mash it with a fork to your desired consistency—chunky or smooth.
- Add the minced garlic, lime juice, chopped cilantro, salt, chili flakes, diced red onion, and minced jalapeño to the bowl.
- Gently fold all the ingredients together until well combined. Tip: For the best flavor, let the guacamole sit for 10 minutes before serving to allow the flavors to meld.
- Taste and adjust the seasoning if necessary, adding more lime juice or salt to brighten the flavors. Tip: Cover the guacamole with plastic wrap, pressing it directly onto the surface to prevent browning.
- Serve immediately or refrigerate until ready to serve. Tip: For an extra touch, garnish with additional cilantro leaves and a sprinkle of chili flakes.
This guacamole boasts a creamy texture with a perfect balance of heat from the chili and jalapeño, and a refreshing zing from the lime and herbs. Try serving it alongside crispy plantain chips for a delightful contrast in textures.
Pineapple Jalapeño Guacamole with a Kick
Whisking together the vibrant flavors of summer, this Pineapple Jalapeño Guacamole with a Kick is a refreshing twist on the classic, blending sweet, spicy, and creamy in every bite.
Ingredients
- 3 ripe avocados, halved and pitted
- a splash of lime juice (about 2 tbsp)
- a couple of jalapeños, finely diced (seeds removed for less heat)
- 1/2 cup of fresh pineapple, diced small
- a handful of cilantro, chopped
- 1/4 cup of red onion, finely minced
- a pinch of salt
- a dash of ground cumin
Instructions
- Scoop the avocado flesh into a medium bowl and mash lightly with a fork, leaving some chunks for texture.
- Immediately add the lime juice to the avocado to prevent browning and mix well.
- Gently fold in the diced jalapeños, pineapple, cilantro, and red onion until evenly distributed.
- Season with a pinch of salt and a dash of ground cumin, then taste and adjust if needed. Tip: The sweetness of the pineapple should balance the heat from the jalapeños.
- Let the guacamole sit for 10 minutes before serving to allow the flavors to meld. Tip: Cover with plastic wrap, pressing it directly onto the surface to keep it fresh.
- Serve with your favorite tortilla chips or as a topping for grilled fish or chicken. Tip: For an extra kick, leave some jalapeño seeds in the mix.
Guacamole lovers will adore the creamy texture punctuated by juicy pineapple bits and the subtle heat from jalapeños. Try serving it in a hollowed-out pineapple for a stunning summer party centerpiece.
Fiery Guacamole with Ghost Peppers
Amidst the sweltering heat of summer, there’s nothing quite like the bold, vibrant flavors of a homemade guacamole to awaken the senses. This fiery rendition, laced with the intense heat of ghost peppers, promises to be the centerpiece of your next gathering, offering a perfect balance of creaminess and spice.
Ingredients
- 3 ripe avocados, halved and pitted
- a couple of tablespoons of fresh lime juice
- a splash of olive oil
- 1/2 cup of finely diced red onion
- a handful of chopped cilantro
- 1 ghost pepper, finely minced (wear gloves!)
- a pinch of salt
- 1/2 teaspoon of ground cumin
Instructions
- Scoop the avocado flesh into a medium bowl and mash lightly with a fork, leaving some chunks for texture.
- Drizzle in the lime juice and olive oil, then gently fold to combine—this prevents browning and adds a bright acidity.
- Add the red onion, cilantro, and ghost pepper, mixing carefully to distribute the heat evenly.
- Sprinkle with salt and cumin, then taste and adjust the seasoning if needed—remember, the ghost pepper’s heat builds over time.
- Let the guacamole sit for 10 minutes at room temperature to allow the flavors to meld together beautifully.
Just as the heat of the ghost pepper lingers, so does the memory of this guacamole’s rich, layered flavors. Serve it with crispy tortilla chips for a classic approach, or spoon it over grilled fish for an unexpected twist that highlights its fiery personality.
Tomato Chili Guacamole with Onion
Kickstarting your culinary adventure with a twist on a classic, this Tomato Chili Guacamole with Onion blends creamy avocados with the bright acidity of tomatoes and a gentle heat from chili, creating a dip that’s as vibrant in flavor as it is in color.
Ingredients
- 3 ripe avocados, peeled and pitted
- 1 medium tomato, diced
- 1 small red onion, finely chopped
- 1 jalapeño, seeded and minced
- A splash of lime juice (about 2 tbsp)
- A couple of cilantro leaves, chopped
- 1/2 tsp salt
- A pinch of ground cumin
Instructions
- In a medium bowl, mash the avocados with a fork until smooth but still slightly chunky.
- Gently fold in the diced tomato, chopped red onion, and minced jalapeño to the mashed avocados.
- Add the lime juice, chopped cilantro, salt, and ground cumin to the bowl. Mix everything together until well combined. Tip: For the best flavor, let the guacamole sit for 10 minutes before serving to allow the flavors to meld.
- Taste and adjust the seasoning if necessary, but remember the flavors will intensify as it sits. Tip: If you’re not serving immediately, press a piece of plastic wrap directly onto the surface of the guacamole to prevent browning.
- Serve with your favorite tortilla chips or as a topping for tacos. Tip: For an extra kick, leave some of the jalapeño seeds in the mix.
Zesty and fresh, this guacamole boasts a creamy texture with pops of juicy tomato and a subtle heat that lingers pleasantly. Try serving it in a hollowed-out tomato for a stunning presentation that’s sure to impress.
Creamy Guacamole with Green Chilis
Kickstarting your culinary adventure with a dish that’s as vibrant in flavor as it is in color, this Creamy Guacamole with Green Chilis is a testament to the art of simple yet sophisticated cooking. Perfect for those who appreciate a touch of heat with their creamy, dreamy avocado base, it’s a versatile companion to everything from crispy tortilla chips to your morning toast.
Ingredients
- 3 ripe avocados, peeled and pitted
- a couple of tablespoons of fresh lime juice
- a splash of olive oil
- 1/2 cup of diced green chilis (canned or fresh)
- a pinch of salt
- 1/4 cup of finely chopped cilantro
- 1 small garlic clove, minced
Instructions
- In a medium bowl, mash the avocados with a fork until smooth but still slightly chunky.
- Drizzle in the lime juice and olive oil, mixing gently to combine. This not only adds flavor but also helps keep the guacamole from browning too quickly.
- Fold in the diced green chilis, minced garlic, and chopped cilantro, ensuring everything is evenly distributed.
- Season with a pinch of salt, then give it one final mix. Taste and adjust the lime juice or salt if needed, but remember, the flavors will meld and intensify as it sits.
- For the best flavor, let the guacamole sit covered in the fridge for about 30 minutes before serving. This little wait allows the ingredients to get to know each other better.
Outstanding in its creamy texture with a lively kick from the green chilis, this guacamole is a celebration of contrasts. Serve it atop grilled chicken for a burst of freshness or alongside a margarita for the ultimate happy hour treat.
Spicy Guacamole with Roasted Poblano Peppers
Few things elevate a simple gathering like a bowl of freshly made guacamole, especially when it’s infused with the smoky depth of roasted poblano peppers. This Spicy Guacamole with Roasted Poblano Peppers is a vibrant twist on the classic, offering a perfect balance of heat, creaminess, and a hint of char that’s sure to impress.
Ingredients
- 2 ripe avocados, halved and pitted
- 1 poblano pepper
- a splash of lime juice (about 1 tbsp)
- a couple of tablespoons of finely chopped red onion
- a handful of cilantro, chopped
- a pinch of salt
- a dash of cayenne pepper
Instructions
- Preheat your broiler to high and place the poblano pepper on a baking sheet. Broil for 5-7 minutes, turning occasionally, until the skin is blistered and charred all over.
- Transfer the roasted pepper to a bowl, cover with plastic wrap, and let it steam for 10 minutes. This makes peeling the skin off a breeze.
- Once cooled, peel the pepper, remove the seeds, and finely chop it.
- In a medium bowl, scoop out the avocado flesh and mash it lightly with a fork, leaving some chunks for texture.
- Stir in the chopped poblano pepper, lime juice, red onion, cilantro, salt, and cayenne pepper until well combined.
- Taste and adjust the seasoning if necessary, but remember the flavors will meld and intensify as it sits.
The result is a guacamole with a luxurious texture, punctuated by the smoky heat of the poblano and the bright acidity of lime. Serve it with crispy plantain chips for an unexpected but delightful crunch.
Avocado Guacamole with Thai Bird’s Eye Chilis
On a quest for a guacamole that packs a punch? Our Avocado Guacamole with Thai Bird’s Eye Chilis is a vibrant twist on the classic, blending creamy avocados with the fiery kick of Thai chilis for a dish that’s as bold in flavor as it is in color.
Ingredients
- 3 ripe avocados, peeled and pitted
- a couple of Thai Bird’s Eye Chilis, finely chopped (adjust to your heat preference)
- a splash of lime juice (about 2 tbsp)
- a handful of cilantro, chopped
- a small red onion, finely diced
- a pinch of salt
- a dash of ground cumin
Instructions
- In a medium bowl, mash the avocados with a fork until you reach your desired consistency—smooth or chunky.
- Add the finely chopped Thai Bird’s Eye Chilis to the bowl. Tip: Wear gloves when handling these chilis to avoid skin irritation.
- Squeeze in the lime juice, which not only adds flavor but also helps keep the avocados from browning.
- Toss in the chopped cilantro and diced red onion, mixing gently to combine.
- Season with a pinch of salt and a dash of ground cumin, then give everything one final mix. Tip: Taste as you go to adjust the seasoning to your liking.
- Let the guacamole sit for about 10 minutes before serving to allow the flavors to meld together beautifully.
Now, this guacamole boasts a creamy texture with a fiery undertone, perfect for those who love a bit of heat. Serve it with crispy tortilla chips, or get creative by using it as a zesty topping for grilled fish or tacos.
Chili Lime Guacamole with Cotija Cheese
Here’s a twist on the classic guacamole that’s sure to impress at your next gathering. Harmoniously blending the zest of lime with the warmth of chili, this guacamole is elevated with the salty crumble of Cotija cheese, creating a dish that’s as vibrant in flavor as it is in color.
Ingredients
- 3 ripe avocados, halved and pitted
- A couple of tablespoons of fresh lime juice
- A splash of olive oil
- 1 small red onion, finely diced
- 1 jalapeño, seeded and minced
- A handful of cilantro, chopped
- 1 teaspoon of chili powder
- 1/2 teaspoon of salt
- 1/2 cup of Cotija cheese, crumbled
Instructions
- Scoop the avocado flesh into a medium bowl and mash lightly with a fork, leaving some chunks for texture.
- Drizzle in the lime juice and olive oil, then gently fold to combine, which helps prevent the avocado from browning.
- Add the diced red onion, minced jalapeño, and chopped cilantro to the bowl, mixing gently to distribute evenly.
- Sprinkle in the chili powder and salt, adjusting the amounts if you prefer a spicier or saltier profile.
- Finally, fold in the crumbled Cotija cheese, reserving a little to sprinkle on top for garnish.
- Let the guacamole sit for about 10 minutes before serving to allow the flavors to meld together beautifully.
Lusciously creamy with a perfect balance of heat and tang, this guacamole is a standout. Serve it with crispy tortilla chips for dipping, or spoon it over grilled fish for an unexpected twist.
Spicy Guacamole with Charred Corn and Chilis
Elevate your next gathering with this Spicy Guacamole, a vibrant blend of creamy avocados, charred corn, and fiery chilis that promises to tantalize the taste buds.
Ingredients
- 3 ripe avocados, halved and pitted
- A couple of ears of corn, husks removed
- 1 jalapeño, finely diced (seeds in for extra heat)
- A splash of lime juice (about 2 tbsp)
- A handful of cilantro, chopped
- 1/2 cup red onion, finely diced
- A pinch of salt
- 1/2 tsp cumin
- 1 tbsp olive oil
Instructions
- Preheat your grill to medium-high heat (about 400°F). Brush the corn with olive oil and place it on the grill. Char for about 10 minutes, turning occasionally, until kernels are slightly blackened. Let cool, then cut the kernels off the cob.
- In a large bowl, scoop out the avocado flesh. Mash lightly with a fork, leaving some chunks for texture.
- Add the charred corn, diced jalapeño, lime juice, cilantro, red onion, salt, and cumin to the bowl. Gently fold everything together to combine.
- Taste and adjust the seasoning if needed, remembering the flavors will meld and intensify as it sits.
- For the best flavor, let the guacamole sit at room temperature for about 15 minutes before serving.
Just before serving, give it a final stir and garnish with extra cilantro. The charred corn adds a smoky sweetness that contrasts beautifully with the spicy jalapeño, while the creamy avocado binds it all together. Serve with thick-cut tortilla chips or as a bold topping for grilled fish or chicken.
Guacamole with Pickled Jalapeños and Cumin
Yielded by the vibrant hues of ripe avocados and the bold kick of pickled jalapeños, this guacamole is a symphony of flavors that dances between creamy, spicy, and subtly earthy. Perfect for elevating your next gathering or simply treating yourself to a gourmet snack, it’s a dish that promises to delight with every bite.
Ingredients
- 3 ripe avocados, halved and pitted
- A couple of tablespoons of fresh lime juice
- A handful of pickled jalapeños, finely chopped
- A splash of olive oil
- A teaspoon of ground cumin
- A pinch of salt
- A small bunch of cilantro, leaves picked and chopped
Instructions
- Scoop the avocado flesh into a medium bowl and mash lightly with a fork, leaving some chunks for texture.
- Drizzle in the lime juice and olive oil, then sprinkle the cumin and salt over the top. Gently fold to combine.
- Add the chopped pickled jalapeños and cilantro, mixing just until distributed throughout the guacamole.
- Taste and adjust the seasoning with more lime juice or salt if needed, remembering the jalapeños add their own punch.
- For the best flavor, let the guacamole sit for about 10 minutes before serving to allow the flavors to meld.
Masterfully balanced, this guacamole boasts a creamy texture punctuated by the crunch of jalapeños and the warmth of cumin. Serve it atop grilled chicken for a hearty meal or alongside crispy tortilla chips for a crowd-pleasing appetizer.
Spicy Guacamole with Roasted Garlic and Chilis
Yearning for a twist on the classic guacamole? This Spicy Guacamole with Roasted Garlic and Chilis elevates the traditional with a smoky depth and a kick of heat, perfect for those who dare to indulge in bold flavors.
Ingredients
- 3 ripe avocados, halved and pitted
- a couple of cloves of garlic, unpeeled
- 2 medium jalapeños, stems removed
- a splash of lime juice (about 2 tbsp)
- a handful of cilantro, finely chopped
- a pinch of salt
- a dash of cumin (about 1/2 tsp)
Instructions
- Preheat your oven to 400°F. Place the unpeeled garlic cloves and jalapeños on a small baking sheet. Roast for about 15 minutes, or until the garlic is soft and the jalapeños are slightly charred.
- Once cooled, peel the garlic cloves. For a milder guacamole, remove the seeds from the jalapeños; keep them for extra heat.
- In a medium bowl, scoop out the avocado flesh. Add the roasted garlic, jalapeños, lime juice, cilantro, salt, and cumin.
- Mash everything together with a fork until you reach your desired consistency—some prefer it chunky, others smooth.
- Tip: For an extra creamy texture, add a tablespoon of Greek yogurt. Tip: Let the guacamole sit for 10 minutes before serving to allow the flavors to meld. Tip: Serve with homemade tortilla chips for an authentic touch.
Hearty and vibrant, this guacamole boasts a creamy texture with a smoky undertone and a spicy finish. Try it as a bold topping for grilled chicken or alongside a frosty margarita for a truly festive appetizer.
Guacamole with Fresh Chili and Cilantro
Perfectly ripe avocados meet their match with the vibrant kick of fresh chili and the bright, citrusy notes of cilantro in this guacamole recipe, a dish that promises to elevate your snack game to gourmet heights.
Ingredients
- 3 ripe avocados
- a couple of fresh chili peppers, finely chopped
- a handful of fresh cilantro, chopped
- a splash of lime juice
- a pinch of salt
- a dash of ground cumin
- a small red onion, finely diced
- a couple of cherry tomatoes, diced
Instructions
- Cut the avocados in half, remove the pits, and scoop the flesh into a large bowl.
- Using a fork, mash the avocado to your desired consistency—chunky or smooth.
- Add the finely chopped chili peppers, diced red onion, and chopped cilantro to the bowl.
- Squeeze in a splash of lime juice to prevent browning and add a zesty flavor.
- Sprinkle a pinch of salt and a dash of ground cumin over the mixture for depth.
- Gently fold in the diced cherry tomatoes for a juicy burst of sweetness.
- Mix all the ingredients together until well combined, being careful not to overmix to maintain texture.
- Taste and adjust the seasoning if necessary, adding more lime juice or salt as needed.
Velvety smooth with pockets of creamy avocado and the occasional crunch of red onion, this guacamole is a symphony of textures and flavors. Serve it with crispy tortilla chips for dipping, or spoon it over grilled chicken for a refreshing twist.
Spicy Guacamole with Roasted Red Peppers
Here’s a twist on the classic guacamole that brings a smoky depth and a gentle kick to your table. Spicy Guacamole with Roasted Red Peppers is a vibrant, flavorful dip that’s perfect for elevating your snack game or adding a bold touch to your meals.
Ingredients
- 3 ripe avocados
- 1 roasted red pepper, finely diced
- a couple of tablespoons of fresh lime juice
- a splash of olive oil
- 1 small red onion, finely chopped
- a handful of cilantro, chopped
- 1 jalapeño, seeded and minced
- a pinch of salt
- a dash of cumin
Instructions
- Cut the avocados in half, remove the pits, and scoop the flesh into a medium bowl.
- Add the lime juice and olive oil to the avocados, then mash with a fork until you reach your desired consistency—some like it chunky, others smooth.
- Fold in the roasted red pepper, red onion, cilantro, and jalapeño until well combined.
- Season with salt and cumin, then give it a final stir to blend all the flavors together.
- Let the guacamole sit for about 10 minutes before serving to allow the flavors to meld.
Delightfully creamy with a smoky undertone from the roasted peppers, this guacamole has a perfect balance of heat and freshness. Serve it with crispy tortilla chips, or use it as a bold topping for grilled chicken or fish to add a burst of flavor.
Guacamole with Chili Oil and Sesame Seeds
Delightfully creamy with a hint of spice, this guacamole variation brings an unexpected twist to your table, blending the richness of ripe avocados with the fiery kick of chili oil and the nutty crunch of sesame seeds.
Ingredients
- 3 ripe avocados
- A splash of lime juice (about 2 tbsp)
- A couple of tablespoons of chili oil
- A handful of sesame seeds (about 1 tbsp)
- A pinch of salt
Instructions
- Cut the avocados in half, remove the pits, and scoop the flesh into a medium bowl.
- Add the lime juice to the avocado and mash with a fork until you reach your desired consistency—smooth or chunky.
- Drizzle in the chili oil and sprinkle the sesame seeds over the top, then gently fold them into the mixture to distribute evenly.
- Season with a pinch of salt, tasting as you go to ensure the flavors are balanced.
- Let the guacamole sit for about 10 minutes before serving to allow the flavors to meld together beautifully.
Must-try for its velvety texture and the way the sesame seeds add a delightful crunch against the smooth avocado. Serve it atop toasted sourdough or as a vibrant side to grilled meats for an unforgettable meal.
Summary
Craving a kick in your guacamole? Our roundup of 20 Spicy Chilis Guacamole Recipes is your ticket to flavor town! Whether you’re a heat seeker or just dipping your toes into spicy waters, there’s a recipe here to excite your taste buds. Don’t forget to try them out, share your favorites in the comments, and pin your top picks on Pinterest. Happy cooking!
