Spicy Guacamole

Published March 17, 2012 by jenmatteson

A request from my big brother for my blog was my guacamole.  Guacamole can be so easy, yet everyone likes it a little different.  Don’t be afraid to experiment with what you like and omit what you don’t like.  Get creative!  A couple friend of ours once used sun-dried tomatoes because that’s all they had on hand.  I was a bit skeptical at first, but it was actually really good!  Consistency preference often differs; I prefer a little more chunky guacamole, but some like it very smooth and creamy.  If you are the later, try using your food processor for mixing.

The key to whatever kind of guacamole you like is using perfect avocados.  I’ve made some bad guacamole in the past, and it can all be traced back to the avocados.  My best advice is to buy your avocados sooner rather than later.  I’ve had the problem in the past where none of the avocados at the store were ripe, and I had to make the guacamole that day.   At that point, I should have diverted to Plan B; it was too late.  But I went ahead with it anyway.  The result is a really chunky guacamole, with large pieces of under-ripe avocado and raw flavors as they don’t have a vehicle to marry them.

Instead, if you can buy your avocados at least a day in advance, you have a chance!  If they are not quite ripe, put them in a brown paper bag and they should be much better the next day.  If they are already ripe, put them in your crisper in the fridge until you are ready to use them.  This will prevent them from becoming over-ripe and mushy.  You can tell your avocado is ripe if you can gently press on the skin and leave a finger imprint.  If you pick up the avocado and it feels more like a beanbag with an alligator skin, put it back – you can’t save this one!

This recipe is enough for a small party and a little on the spicy side.  Omit one jalapeno if you don’t care so much for the heat.  It’ll last in the fridge for about 3-4 days, but start turning brown after about a day.  Don’t worry, it’ll still taste good even though it’s a little off-color.  It’s just the oxidation of the avocado.  Enjoy and please invite me to the party you’ll be serving this at; I’d love to try your own version!



4 ripe avocados
1/2 medium red onion, finely chopped (I frequently use yellow onion because that’s what I have on hand)
2 jalapenos, seeded and finely chopped
1/4 cup cilantro, finely chopped
3 tbsp fresh lime juice
2 tsp cumin
1/2 tbsp kosher salt
1 medium tomato, cored and chopped

1. Slice avocados in half, remove pit.  Score inside of avocado lengthwise, then across.  In a large bowl, scoop out inside of avocados.  Using the back side of a fork, mash avocados to just shy of desired consistency.
2. Mix in onion, jalapeno, cilantro, lime juice, cumin, and salt.  Mix all ingredients together until it forms desired consistency.  Add tomatoes and serve.

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