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Spicy Guacamole Recipe

This simple Spicy Guacamole recipe is made with avocados, tomatoes, jalapeño, lime, garlic, cilantro, and an extra kick from Sriracha. Make this guacamole as mild or as spicy as you like! 

White bowl filled with spicy guacamole set on a wooden board, surrounded by tortilla chips

I’m all for trying different foods – at least once. Sometimes one bite is all it takes to make me a convert. Other times, that first bite will be the only bite of that food that will ever cross my lips. 

For instance, I’ve eaten a raw oyster and a frog leg once – I’ll never consume either of these foods again. Recounting those moments gives me the shivers. But guacamole – that’s a totally different story.

Up until about 10 years ago, avocados and I weren’t on good terms. And if I’m being honest, I hated them before even giving them a chance. 

I think I had a negative textural perception of them. I’m big on textures and if something falls into the categories of slimy, gritty, jiggly or velvety (unless it’s ice cream), I immediately deem it as suspect.

Hand dipping a tortilla chip into a bowl of spicy guacamole

Then, during a fateful trip to Whole Foods, I was wandering around and lost my friend for a minute. When I found him, he was standing in the middle of the produce section oohing and aahing over a tub of $9.00 guacamole. 

I went over to inspect the situation and was welcomed with a guacamole-covered chip shoved near my face. Of course, I got all dramatic, recoiled and claimed I hated the stuff. 

However, I decided to take a tiny nibble – just to prove to him that I did indeed loathe the velvety green dip. But I was wrong. I actually loved the stuff and immediately tossed the pricey container into our cart. 

From that day forward, I was a guacamole lover.

This Spicy Guacamole recipe is one of the best I’ve found, and certainly my favorite. Try it at your next barbecue, or heck – on a random Tuesday night. Then come back here and tell me what you think.

Ingredients for spicy guacamole arranged on a countertop


I love when my food has a little kick to it. Buffalo Chicken Dip and Jalapeño Popper Dip are two of my favorite appetizers, and when I make Honey Soy Chicken and Rice, I always add extra hot sauce.

So you know I like my guacamole a little spicy, too. 

There are a couple of ways to up the heat in your homemade guacamole:

  • Leave the ribs and seeds in the jalapeño. The ribs and seeds are where most of the heat comes from, so leaving those in even half of the jalapeño will make the guacamole spicier.
  • Add Sriracha or hot sauce. I love the flavor of Sriracha so I like to add a bit to my Spicy Guacamole recipe. You can use your favorite hot sauce, though, such as Cholula or Tapatio.
Fork mashing together avocado and lime in a glass mixing bowl

If you don’t like jalapeño, you can always leave it out and up the amount of hot sauce you use.

The best part of making your own Spicy Guacamole is that you can control the level of heat! Add more hot sauce, use extra jalapeño, or leave them out for a totally mild guacamole. It’s your choice! 

Salt, cumin, and sriracha being added to mashed avocado and lime in a glass mixing bowl


You don’t need any special equipment to make your own guacamole at home. Just grab a large bowl and a fork or a potato masher.

Add the flesh of 3 avocados to the bowl, along with the juice of 2 limes. Mash the avocados with either the fork or the potato masher. I like my guacamole with some larger pieces of avocado in it, but you can mash it completely smooth if you want.

Tomato, onion, garlic, jalapeno and cilantro being added to mashed avocado in a glass mixing bowl

Mash in the salt, cumin, and Sriracha. Fold in the onion, jalapeño, tomatoes, cilantro, and garlic.

Give it a taste and add more of whatever you feel it needs – more lime juice, more salt, more hot sauce, etc.

And if you are one of those people who can’t stand cilantro: feel free to leave it out! 

I like to let my Spicy Guacamole rest at room temperature for about an hour before serving. But you can serve it right away if you’re on a time crunch or cover it and put it in the refrigerator for later.

Spatula stirring spicy guacamole in a glass mixing bowl


I mean, everyone knows that digging into guacamole with tortilla chips is basically the best thing ever. Serving your guac with some homemade tortilla chips would really be the move.

And if you make your own Chipotle Barbacoa, you never have to pay extra for homemade guac. Just sayin’. 

Overhead view of a bowl of spicy guacamole on a wooden board, surrounded by tortilla chips and slices of lime

And of course, we can’t forget tacos! I like to whip up this Spicy Guacamole recipe when I make Flank Steak Tacos, but it’s great with simple ground beef tacos (made with homemade taco seasoning, of course).  

Once you start making your own guacamole, I can promise you’ll never go back to the $9 tubs from the store again!

Tortilla chip in a white bowl filled with guacamole

Spicy Guacamole

Yield: 6 servings
Prep Time: 10 minutes
Total Time: 10 minutes

This simple Spicy Guacamole recipe is made with avocados, tomatoes, jalapeño, lime, garlic, cilantro, and an extra kick from Sriracha. Make this guacamole as mild or as spicy as you like! 


  • 3 ripe avocados, halved, seeded and scooped
  • 2 limes, juiced
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1 teaspoon Sriracha* (use less or more to taste)
  • 1/2 cup diced red onion (about 1 small onion)
  • 1 jalapeno pepper, seeded and diced (leave some seeds in if you want to crank up the heat)
  • 2 Roma tomatoes, seeded and diced
  • 2 tablespoons chopped cilantro
  • 1 clove garlic, minced


  1. In a large bowl, toss the scooped avocados with the lime juice.
  2. Mash the avocados using a fork or potato masher.
  3. Add the salt, cumin, and Sriracha and mash.
  4. Fold in the onion, jalapeno, tomatoes, cilantro, and garlic.
  5. Let sit at room temperature for 1 hour and then serve.


If you don't have Sriracha, you can substitute another hot sauce or use 1/4-1/2 teaspoon of cayenne pepper.
Play around with the measurements - If you like more garlic, add more, etc.
If you don't like your guacamole spicy, simply omit the jalapeno and cut back on the Sriracha.
Recipe adapted from Alton Brown

Nutrition Information
Yield 6
Amount Per Serving Calories 183Total Fat 15gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 12gCholesterol 0mgSodium 190mgCarbohydrates 14gFiber 8gSugar 3gProtein 3g

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