Spicy Guacamole

Guacamole is the perfect dip for serving at a party and this spicy guacamole recipe has the perfect amount of kick, a pop of tartness with pomegranate seeds, and some crunch with toasted pepitas. Perfect for Cinco de Mayo!

Easy Spicy Guacamole Recipe

I used to think making good guacamole was hard. I remember watching the servers at my favorite Mexican restaurant make it tableside and mine never lived up to theirs. But I soon realized that it was all in my head and I was making it WAY MORE complicated than it needed to be.

There is really only one rule to follow and that is, keep it simple. Start with the basics: avocados, fresh lime juice, and salt. Just be sure to use the best quality ingredients you can find.

Classic guacamole contains only avocados, lime, cilantro, onion, and salt. When I found out that the authentic guacamole recipe didn’t contain jalapeño or tomato or garlic for that matter, I was floored.

All the times I have eaten guac in my life, it has had all these extra ingredients. It took me moving to Arizona to discover the real recipe.

Now that I have had authentic guacamole, I know to start with the basics and experiment with new flavors and textures. 

My favorite restaurant in Scottsdale adds pomegranate seeds and toasted pumpkin seeds to theirs and I am totally in love with the flavor combo. The burst of tart juice pairs perfectly with the spicy jalapeno, the creamy avocado, and the crunchy seeds. I know you will love this combo too!

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Ingredients Needed

Avocado – Use the freshest and not overly ripe avocados. See notes below on the best way to pick ripe avocados.

Onion – Red onion is my favorite or substitute white or Spanish onion.

Cilantro – Fresh chopped cilantro or substitute fresh parsly if needed.

Jalapeno – Fresh jalapeno peppers, seeded and ribbed. Sub serrano peppers or habanero peppers.

Lime – Fresh squeezed lime juice. Substitute lemon juice if need to.

Pomegranate – These are somewhat seasonal but you can find pomegranate seeds in most markets.

Pepitas – These are pumpkin seeds with the outside hull removed. Toast them for more flavor!

Staples – Minced garlic, kosher salt, hot sauce.

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How to Make Spicy Guacamole

First: Toast your pumpkin seeds if you haven’t already. Slice the avocado in half with a sharp knife. Twist the two halves, separate, and remove the pit.

Second: Run your knife through the flesh scoring the avocado into sections (taking care not to cut all the way through the skin and into your hand) and scoop out the avocado chunks into a large mixing bowl.

Third: Immediately add in the lime juice to keep the avocados from turning brown. Mash slightly with a fork, and add in the cilantro, finely diced onion, garlic, and salt.

Stir gently to combine so you don’t completely mash the avocado into a paste.

Fourth: Gently stir in the jalapeño pepper, hot sauce, toasted pumpkin seeds, and pomegranate arils. Season with salt and pepper if needed.

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

How to Pick the Perfect Avocado

We only ever have Real Haas avocados or Avocados from Mexico and they taste amazing. To pick the best avocado to add to recipes, check these tips:

1. They should have a dark green or dark brown/purple color.
2. Be slightly bumpy on the skin texture.
3. Are soft but not mushy when lightly pressed. Don’t press too hard or they will bruise.
4. Remove the stem, if still attached, and it will be green underneath. (Once you do this, the avocado will ripen very fast so be sure you are ready!

How long does it last?

Once made, store any leftover guacamole with a cut onion in an airtight container or with a piece of plastic wrap pressed down onto the entire surface.

It will last in the fridge for up to 48 hours. Give it a quick stir before serving.

Can I freeze spicy guacamole?

Yes you can, just leave out the onion, tomatoes, and other add-ins. Make the guac with just the avocados, lime, salt, and cilantro and freeze for up to 3 months.

Store in plastic freezer bags or vacuum sealed bags and be sure to remove as much air as possible. It may lose a little of the texture and become looser but it’s still tasty!

How to Jazz Up Guacamole

I love it plain but because of iit’s neutral flavor you can add so many things to it.

I like tomatoes, bell peppers, sliced green onions, Cotija cheese, feta cheese, poblano peppers, salsa, fresh garlic, sunflower seeds, a little extra lime juice, and a spinkle of cumin to mine.

Favorite Mexican Recipes

Guacamole isn’t the only Mexican dishes I crave. I can’t resist my salsa verde recipe or white queso recipe on my enchiladas, this nacho supreme recipe which are a Taco Bell copycat recipe, and these street corn cups.

If are looking to feed a crowd, use this guac in a 7 layer dip, these walking taco bar ideas are so fun and everyone gets to make their own. Or this walking taco casserole for a quiet family dinner on Taco Tuesday.

Tapas Tips & Tricks

• Start with ripe avocados for the best flavor.
• Use a fork or potato masher to mash the avocado. Leave a few chunks of avocado for texture.
• Don’t overmix or the guacamole will be runny.
• For a really creamy guacamole, use a food processor to mash the avocados.
• Substitute red pepper flakes or cayenne pepper for the hot sauce if you need to.
• Cover with plastic wrap directly on the surface to keep it from turning brown.
• If it turns brown, it is still ok to eat, it’s just not as pretty.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

This homemade spicy guacamole dip is perfect for whipping up an afternoon snack, your next barbecue, a game day dip, or just because you are in the mood. Serve with crispy tortilla chips for the best snack combination ever!

{Originally posted 01/28/19 – photos and recipe notes updated 03/20/24}

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