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+ servings

Easy Spicy Guacamole Recipe

Hand crafted and seasoned just the way you like it ... and it's super easy to make too!
Prep Time15 mins
Total Time15 mins
Course: Appetizer
Cuisine: Mexican
Servings: 8
Author: Tricia


  • 2 tablespoons fresh cilantro, chopped, plus extra for garnish
  • 1 jalapeno pepper, minced (stem and seeds removed)
  • 2 tablespoons finely chopped red onion, plus extra for garnish
  • 3 tablespoons lime juice, divided
  • 1 large garlic clove, minced
  • ¼ teaspoon salt
  • ½ teaspoon fresh ground black pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon ground cayenne pepper
  • 3 avocados, ripe
  • ½ cup chopped tomatoes for garnish, if desired


  • In a large mixing bowl, combine the cilantro, jalapeño, onion, 2 tablespoons of lime juice, garlic, salt, pepper, cumin, and cayenne.  
  • Cut one avocado in half, remove the pit, scoop out the flesh with a large spoon and add to the bowl with the spices.  Using a fork, mash the avocado until mostly smooth and combined with the onion mixture.
  • Halve the remaining two avocados, remove the pits then carefully make 1/2-inch crosshatch cuts in the flesh with a table knife.  Cut all the way through the flesh but not through the skin.  Using a large spoon, carefully scoop out the avocado cubes and add to the mashed mixture.  
  • Sprinkle the remaining 1 tablespoon lime juice on top of the cubes.  Using a rubber spatula, fold the cubes into the mashed mixture taking care to leave the guacamole somewhat chunky.  Check the seasoning and adjust if needed.  
  • Transfer to a serving dish and garnish with extra chopped red onion, cilantro leaves and chopped tomatoes if desired.  


Guacamole is best served immediately but will keep for a day or two if properly stored.  Scoop leftover guacamole into a container that has a tight fitting lid.  Squeeze a little extra lime juice on top of the guacamole, then press a piece of plastic wrap onto the dip before sealing with the lid.