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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!

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Spicy Guacamole

By: Jamie
4.54 from 13 ratings
Prep: 10 minutes
Total: 10 minutes
Servings: 6
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
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground cumin
  • 1 teaspoon Sriracha* use less or more to taste
  • ½ 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


  • In a large bowl, toss the scooped avocados with the lime juice.
  • Mash the avocados using a fork or potato masher.
  • Add the salt, cumin, and Sriracha and mash.
  • Fold in the onion, jalapeno, tomatoes, cilantro, and garlic.
  • 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


Calories: 179kcal, Carbohydrates: 13g, Protein: 3g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Sodium: 318mg, Potassium: 591mg, Fiber: 8g, Sugar: 2g, Vitamin A: 368IU, Vitamin C: 24mg, Calcium: 28mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

4.54 from 13 votes (13 ratings without comment)

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  1. Christina says:

    I couldn’t believe it when I read about your first favorable experience with avocados. I too waited until later in life and went to Walmart hungry. In the produce was a little lady handing out samples of avocado, served on a piece of bread with a slice of tomato and avocado. I couldn’t believe my little tastebuds were dancing around. I had to ask for seconds and then thirds. The demonstrator didn’t mind as I asked her to help me pick 4 or 5 for the upcoming week. I had always been sad as it was the only superfood I didn’t eat. That changed, that day!

    Love this recipe, thank you!

  2. Maria says:

    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.

  3. adi says:

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

  4. Mimi from California Avocados Direct says:

    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?

    1. Jamie says:

      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!

  5. Katrina @ Warm Vanilla Sugar says:

    This sounds simply scrumptious!

  6. Ann says:

    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 sisters…it’s a must!

  7. Karyn H says:

    I could eat guacamole every single day. Yum! I will have to this recipe. Thanks for sharing.

  8. Maggie @ A Bitchin' Kitchen says:

    Guacamole is hands down my favorite snack ever. I would choose a bowl of guac over a big slice of cake any day. I’ve always wanted to post a guacamole recipe on my blog, but my “recipe” is always a little bit of this, a little bit of that, and I lack the patience to write down precise amounts for it. Your recipe looks great – I love the addition of Sriracha! I only tried that for the first time recently and it’s my new favorite hot sauce!

  9. Kelsey@aslolife says:

    Avocados and guacamole are pretty much staples around our house–we add them to pretty much anything we can get away with!