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Spicy Guacamole

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 two 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.

A couple of years ago I was wandering around Whole Foods 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 pricy container into our cart. From that day forward, I was a guacamole lover.

This 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.

Bowl of spicy guacamole in front of a bowl of chips on a wooden surface

Spicy Guacamole

Yield: 6 servings


  • 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

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Wednesday 10th of August 2011

I'm not always a huge guacamole lover but will definitely try this at some point!

Savorique - you're SO right, avocado chocolate mousse ROCKS! I love it. I also love it frozen instead of ice cream. I'm now designing a website for my own company (Miracles with Maria) which is a culinary nutrition business. Here's the most basic avocado mousse recipie I use and I'll be posting other variations as well. One thing to keep in mind - I use agave nectar in place of sugar - it's a syrup that comes from a cactus plant in Latin America and is low on the Glycemic Index so if you need to watch your sugar intake it's a good alternative. I prefer the raw version of all the ingredients but it's not necessary. Agave nectar can be found in some grocery stores and pretty much all health food stores. Medjool dates are a large kind of date and are easily found in health food stores as well as quite a few bulk food stores and some grocery stores.

Jamie - I love your blog and the recipies too!!! Thanks for being awesome. You should include a list of where you buy all your plates, cutlery etc in fundamentals. I adore most of them and have no idea where they come from.



1 ripe avocado 12 medjool dates 4 tbsp agave nectar (play with this if you like it a bit sweeter) 8 tbsp raw cacao powder (you can play with this measurement too) 1 pinch cayenne or chilli powder (optional) 3 cups water


1. Pit the dates and soak them in water for at LEAST two hours and up to overnight. I usually try longer as it makes them softer.

2. Blend the soaked dates, agave nectar and about half a cup of the soaked date water until smooth.

3. Mash the avocado then add it to the food processor along with the cacao and cayenne/chilli powders. It's important that you do mash the avocado before putting it in the food processor as overblending it can give it a funny flavour.

4. Blend on high speed until silky smooth and enjoy! If it's not smooth enough just add a bit more water from the dates to loosen it up.


Monday 8th of August 2011

i add a little nigerian cayenne to make mine spicy :). always a hit!

Mimi from California Avocados Direct

Monday 8th of August 2011

Growing up in Vermont, I never ate avocados or had any idea what to do with one. My first night in California was the night that guacamole entered my life! It wasn't until I met an avocado farmer, who caught my attention with the most enormous bowl of guacamole I had ever seen (at a potluck party) that I began asking questions. That farmer and I have been married for almost 30 years now, and live in guacamole heaven. Our family live revolves around avocados: farming, cooking and eating! In all this time I have never even heard of Sriracha! Is this an ingredient that is easy to find, or only found in specialty shops? (To be honest, when I make guacamole, I use a good, natural salsa with some garlic powder and call it a day.) Would love to try Sriracha! More info, please?


Monday 8th of August 2011

Mimi- Sriracha is a hot chili sauce. It can be found in most markets in the ethnic food aisle. Here is a link. Have a great day! -Jamie

Katrina @ Warm Vanilla Sugar

Monday 8th of August 2011

This sounds simply scrumptious!


Sunday 7th of August 2011

I'm SO glad you gave guacamole another chance! Whenever I go to parties, I bring my mocojete and guacamole fixins' with me and make batches and batches of them. I also travel with it when I visit my's a must!

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