Spicy Guacamole
Description
Layered heat — fresh chile, smoky chipotle, toasted cumin — and a cured-onion trick that spreads the flavor evenly through every single bite.
Ingredients
- 3 Hass avocados, ripe
- 2 tbsp lime juice, about 1½ limes
- ¼ cup white onion, finely diced
- 1 jalapeños, minced (or 1 serrano)
- 1 tsp chipotle, in adobo, minced
- ⅓ cup cilantro, chopped fresh
- ½ tsp ground cumin, toasted
- ¾ tsp kosher salt, plus flaky salt to finish
- 1 small garlic clove, grated (optional)
- 2 tbsp tomato, optional, summer, diced
Instructions
- Stir the onion, jalapeño, chipotle, lime juice, and ½ tsp salt together. Rest 5–10 minutes to mellow the bite and spread the heat.
- Toast cumin in a dry pan over medium heat ~30 seconds until fragrant; tip out at once.
- Halve, pit, crosshatch, and scoop the flesh into a large bowl.
- Add the cured mix (with liquid), cumin, cilantro, and garlic. Mash to your texture — keep it a little chunky.
- Adjust salt and lime, finish with flaky salt and cilantro, and serve with warm chips.
Equipment
- Mixing Bowl
- Fork
Notes
The Heat Dial
| Level | What to use | Result |
|---|---|---|
| Mild | 1 deseeded jalapeño · no chipotle | Warmth, no burn |
| Medium | 1 jalapeño w/ seeds · 1 tsp chipotle | Balanced smoke + heat |
| Hot | 1 serrano w/ seeds · 1 tsp chipotle | A real kick |
| Fire | Serrano + ¼ habanero or a pinch cayenne | For people who mean it |
Make-ahead & keep-it-green
Press plastic wrap onto the surface, or float ¼ inch of cold water on top, then refrigerate. Pour off and stir before serving. Keeps 3–4 days airtight. Too hot? Mash in another avocado or a spoon of sour cream. Want more? Reach for a hotter chile rather than more jalapeño, which waters it down.Nutrition
Serving: 1ServingCalories: 64kcalCarbohydrates: 4gProtein: 1gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 112mgPotassium: 199mgFiber: 3gSugar: 1gVitamin A: 104IUVitamin C: 6mgCalcium: 7mgIron: 0.3mg