Spicy guacamole
Delight in the zesty flavors of this Spicy Guacamole recipe, featuring creamy avocados, tangy lemon juice, fresh tomato, fiery red hot chili peppers, and aromatic garlic. Perfectly paired with crispy slices of baguette drizzled with olive oil. A bold twist on a classic favorite!
- 04 Apr 2025
- Cook time 2 min
- Prep time 15 min
- 6 Servings
- 7 Ingredients
Spicy Guacamole is a delicious and vibrant twist on the traditional guacamole recipe. This version uses fresh avocados, juicy tomatoes, and adds a kick with red hot chili peppers. Perfect for any gathering, this spicy guacamole is sure to impress your guests and tantalize their taste buds. Get ready to take your guacamole game to the next level!
Ingredients:
Instructions:
- Avocados: Cut the avocados in half, remove the seeds, and scoop the flesh into a medium-sized bowl.
- Tomato: Finely dice the tomato after removing the seeds.
- Red Hot Chili Peppers: Remove the stems and seeds, then finely chop the peppers.
- Garlic: Peel and mince the garlic cloves.
- Use a fork to mash the avocado to your desired consistency (smooth or chunky).
- Add the lemon juice to the mashed avocados to prevent browning and to add flavor.
- Gently fold the diced tomato, chopped chili peppers, and minced garlic into the mashed avocado. Mix well until all the ingredients are fully incorporated.
- Add salt to taste if desired.
- Preheat your oven to 375°F (190°C).
- Slice the baguette into 1/2-inch thick slices.
- Arrange the slices on a baking sheet.
- Using a pastry brush, lightly coat each slice with olive oil.
- Toast the slices in the preheated oven for about 5-7 minutes, or until they are golden brown and crispy.
- Transfer the spicy guacamole to a serving bowl.
- Arrange the toasted baguette slices around the bowl of guacamole.
Tips:
- Choose ripe avocados for the best texture and flavor. They should feel slightly soft to touch but not too mushy.
- To tame the heat of the chili peppers, remove the seeds and membranes before chopping them.
- Mash the avocados to your preferred consistency. Some people prefer a chunkier texture, while others like it smooth.
- Allow the guacamole to sit for a few minutes before serving to let the flavors meld together.
- Store any leftovers in an airtight container in the refrigerator, pressing a sheet of plastic wrap directly onto the surface of the guacamole to prevent browning.
Congratulations! You've just made a fantastic batch of spicy guacamole. Whether it's for a party or just a snack, this flavorful dip is sure to be a hit. Serve it with freshly toasted baguette slices or your favorite chips. Enjoy the heat and the vibrant flavors!
| Nutrition Facts | |
|---|---|
| Serving Size | 130 grams |
| Energy | |
| Calories 160kcal | 8% |
| Protein | |
| Protein 3.39g | 2% |
| Carbohydrates | |
| Carbohydrates 16g | 5% |
| Fiber 5g | 14% |
| Sugar 2.59g | 3% |
| Fat | |
| Fat 15g | 17% |
| Saturated 2.14g | 7% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 20ug | 2% |
| Choline 14mg | 3% |
| Vitamin B1 0.17mg | 14% |
| Vitamin B2 0.17mg | 13% |
| Vitamin B3 2.15mg | 13% |
| Vitamin B6 0.29mg | 17% |
| Vitamin B9 80ug | 20% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 33mg | 36% |
| Vitamin E 1.63mg | 11% |
| Vitamin K 18ug | 15% |
| Minerals | |
| Calcium, Ca 22mg | 2% |
| Copper, Cu 0.18mg | 20% |
| Iron, Fe 1.14mg | 10% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 60mg | 5% |
| Potassium, K 450mg | 13% |
| Selenium, Se 4.49ug | 8% |
| Sodium, Na 90mg | 6% |
| Zinc, Zn 0.66mg | 6% |
| Water | |
| Water 90g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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