Here’s a very simple guacamole recipe that’ll have you out of the kitchen and eating some tasty “chips and guac” in fifteen minutes flat. There are multiple heat sources in this recipe. The jalapeño peppers provide the lion’s share of the spice, but you also get a little kick from the dashes of black pepper and cayenne.
You can eat it right away, but guacamole always tastes best after a little time in the refrigerator. It solidifies the dip and allows the flavors to settle together. An hour in the fridge is well worth it if you’ve got the time.
- Mash the avocado in a medium bowl and mix in lime juice and salt.
- Add in and mix the cayenne, black pepper, and cilantro.
- Add in and mix the jalapeño, onion, tomato, and garlic.