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.
Use this simple guacamole recipe with Mexican food (it’s delicious with tacos), with crackers or tortilla chips, or try it as a topper (as we do here) for sliced cucumbers for a refreshing, healthy appetizer. And, of course, that’s just a few uses. Guacamole is very versatile.
Like this simple guacamole? You’ll like these dips too:
- Spicy Avocado Hummus: Avocado and chickpeas are quite good together. It’s a great dipper for crudités.
- Sriracha Carrot Dip: Earthy and sweet, plus there’s a little garlic undertone from that Sriracha.
- Muhammara Dip: Made with red bell peppers and walnuts, with a little Aleppo pepper (or crushed red pepper) for a touch of heat.
- 2 avocados pitted and peeled
- 1 tomato Roma recommended
- 2 jalapeño peppers finely diced
- 1/4 white onion chopped
- 2 cloves garlic finely diced
- 2 tablespoons fresh cilantro chopped
- 2 tablespoons lime juice
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- Dash black pepper
- Dash cayenne pepper
- 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.