Spicy Guacamole
I’m totally guilty of having guacamole for dinner. Not the most well-balanced meal, I know, but I don’t do it that often. (And hey, I do usually dip veggies and rice crackers in it, as well as chips!) When we’re in a pinch and don’t feel like cooking, chances are I’ll grab a few avocados and go to town.
This guacamole gets an extra dose of brightness from a generous amount of fresh lime juice.
I mash it ’til it’s relatively smooth.
Then add a handful of chopped serrano chilis and green onion for just enough texture. Adjust the heat by adding more or less chopped chili.
And how about you? How do you like your guacamole?
Spicy Guacamole
4 avocados
juice from 3 limes
1-2 serrano chilis
2 cloves garlic, mashed
1 green onion, chopped
2 Tbls. cilantro, minced
kosher salt
Serves about 4
Grab your avocados. Slice them in half and remove the pits. (Click here for detailed instructions on how to do that.)
Scoop the avocado flesh out into a medium-sized bowl with a spoon or fork.
Mash the avocado up with the back of fork.
Squeeze in the lime juice.
Mix the lime juice together with the avocado until it’s a smooth-ish paste. Set it aside for a sec.
Slice the ends off your chili peppers, then slit them in half long-ways.
Scrape out the ribs and seeds (or leave them in, for extra heat).
Slice each half into strips.
And dice up the strips. (Dice them as fine as you like, depending on how chunky you want your guacamole.)
Toss the chopped chili pepper and mashed garlic into the bowl with the avocado.
Toss in the green onion. (Chop it up as fine as you like, depending on how chunky you want your guacamole.)
Toss the green onion and cilantro into the bowl.
Mix well to combine. Give it a taste, and add a little salt if you like.
Scrape out into a serving bowl.
Serve with tortilla chips and extra wedges of lime for a garnish.
Enjoy!
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15 Comments
This is exactly how I make my guac, too! I like it spicy. And the texture of yours is just luxurious!
This is too much – woman! I just want to dive in you the bowl.Which habanero or jalapinos be to hot — noooo
Great recipe Jessie. I will be making this soon.
Your guac sounds really good. I also add red and white minced onions and some chopped seeded tomatoes. And a squirt of lemon juice along with the lime juice. No cilantro, though. Last time I made it, my son said I should add some garlic. I see you do that. I’ll try it next time. And I’m with you — I could make a meal of a whole bowl of guacamole and lots of salty chips!
I too could live on guacamole! Avocados are high in good fats and are very healthy for you too!
When I’m not eating it by the spoonful, I use it to top burgers and chicken, make soup and sauces with it, etc. Such versatile stuff!
I love guacamole! Looks delish!
I love guacamole, such a healthy and rewarding snack. Love yours and the photos
Oh, healthy and rewarding…both so true! Thanks!
+Jessie
Wow. I’m just in love with those colors! Looks delicious!
Thank you, honey! Just love guacamole.
+Jessie
I love it! a side note: you should try putting guacamole on burgers too, You will love it
Oh, oh! Love guac on burgers.
Sigh.
Now I’m hungry again.
+Jessie
YUM!
You know, I sometimes have dinner of just different dips, chips and berries (and cheese sometimes too!). Nothing wrong w/that
Wheeee! Totally my style when I get really busy. Yum!
+Jessie
Jessie!
No tomatoes?!?
Although I tend to like the color on your version better. Also I believe your version is creamier as opposed to adding tomatoes – even seeded – they tend to make it a little runnier.
gabi @ mamaliga.com
Hehehe…no tomatoes! I know. You can toss some in, if you like.
Guacamole is one of those things that’s totally personal. I’ll bet it’d be great with them.
+Jessie