Venture beyond basic guacamole with these 18 fiery recipes that bring the heat! Whether you’re craving a quick appetizer for game day or want to spice up your taco Tuesday, these creamy, chili-infused creations will transform your avocado game. From smoky chipotle to fiery habanero, get ready to discover your new favorite dip that packs just the right punch.
Classic Spicy Chili Guacamole with Jalapeños
Punch up your snack game with this fiery twist on everyone’s favorite dip. Perfectly balanced heat meets creamy avocado goodness that’ll have your taste buds dancing. Get ready to level up your chip-dipping experience in just minutes.
Ingredients
– 3 ripe Hass avocados, perfectly soft to the touch
– 1 medium red onion, finely diced for crisp texture
– 2 fresh jalapeños, seeds removed and finely minced
– 1/4 cup freshly chopped cilantro, vibrant green leaves only
– 2 tablespoons freshly squeezed lime juice, bright and zesty
– 1 teaspoon coarse sea salt, for perfect seasoning
– 1/2 teaspoon ground cumin, warm and aromatic
– 1/4 teaspoon chili powder, adding smoky depth
– 1/4 cup diced tomatoes, juicy and seedless
Instructions
1. Cut all 3 ripe Hass avocados in half lengthwise and remove the pits.
2. Scoop the avocado flesh into a medium mixing bowl using a spoon.
3. Mash the avocado with a fork until slightly chunky, leaving some texture.
4. Add 1 finely diced medium red onion to the mashed avocado.
5. Stir in 2 finely minced jalapeños, ensuring even distribution.
6. Mix in 1/4 cup freshly chopped cilantro until well combined.
7. Pour 2 tablespoons freshly squeezed lime juice over the mixture.
8. Sprinkle 1 teaspoon coarse sea salt throughout the avocado base.
9. Add 1/2 teaspoon ground cumin for warm, aromatic flavor.
10. Incorporate 1/4 teaspoon chili powder for smoky depth.
11. Gently fold in 1/4 cup diced tomatoes to maintain their shape.
12. Taste and adjust seasoning if needed, but avoid overmixing.
13. Transfer to a serving bowl and serve immediately for best texture. A creamy, chunky texture contrasts beautifully with the spicy jalapeño kick and crisp red onion bits. Serve alongside crispy tortilla chips or use as a bold topping for grilled chicken tacos—the heat builds gradually with each delicious bite.
Smoky Chipotle Chili Guacamole
Zesty and bold, this smoky chipotle chili guacamole brings the heat. Creamy avocados meet spicy chipotle for that perfect dip. Get ready to level up your snack game instantly.
Ingredients
– 3 perfectly ripe Hass avocados
– 2 tablespoons freshly squeezed lime juice
– 1/4 cup finely chopped red onion
– 1/4 cup chopped fresh cilantro
– 1 minced garlic clove
– 1 finely chopped chipotle pepper in adobo sauce
– 1 teaspoon adobo sauce from the can
– 1/2 teaspoon coarse kosher salt
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Cut 3 perfectly ripe Hass avocados in half lengthwise and remove the pits.
2. Scoop the avocado flesh into a medium mixing bowl using a spoon.
3. Immediately add 2 tablespoons freshly squeezed lime juice to prevent browning.
4. Mash the avocados with a fork until slightly chunky, leaving some texture.
5. Fold in 1/4 cup finely chopped red onion using a spatula.
6. Gently mix in 1/4 cup chopped fresh cilantro until evenly distributed.
7. Stir in 1 minced garlic clove until fully incorporated.
8. Add 1 finely chopped chipotle pepper in adobo sauce for smoky heat.
9. Mix in 1 teaspoon adobo sauce from the can for extra flavor depth.
10. Season with 1/2 teaspoon coarse kosher salt and 1/4 teaspoon freshly ground black pepper.
11. Taste and adjust seasoning if needed, but avoid overmixing to maintain texture.
12. Transfer to a serving bowl and press plastic wrap directly onto the surface.
13. Refrigerate for 15 minutes to allow flavors to meld together.
Outrageously creamy with a smoky kick, this guacamole delivers perfect texture balance. The chipotle heat builds slowly while the cool avocado soothes. Serve with crispy tortilla chips or slather on burgers for an instant upgrade.
Roasted Garlic and Chili Guacamole
Nailing that perfect guac just got a flavor upgrade. Roast garlic and chili until deeply caramelized, then smash into creamy avocados for a dip that brings serious heat and sweet complexity. This isn’t your basic party pleaser—it’s a bold, smoky revelation.
Ingredients
– 3 ripe Hass avocados
– 1 large head of fresh garlic
– 2 medium jalapeño peppers
– 1/4 cup of freshly squeezed lime juice
– 1/4 cup of finely chopped red onion
– 1/4 cup of chopped fresh cilantro
– 1/2 tsp of coarse sea salt
– 2 tbsp of extra virgin olive oil
Instructions
1. Preheat your oven to 400°F.
2. Slice the top off the head of garlic to expose the cloves.
3. Drizzle 1 tablespoon of extra virgin olive oil over the exposed garlic cloves.
4. Wrap the garlic tightly in aluminum foil.
5. Place the foil-wrapped garlic on a baking sheet.
6. Roast the garlic in the preheated oven for 40 minutes until the cloves are soft and golden brown.
7. Remove the garlic from the oven and let it cool for 10 minutes.
8. Squeeze the roasted garlic cloves out of their skins into a small bowl.
9. Cut the jalapeño peppers in half lengthwise and remove the seeds.
10. Brush the jalapeño halves with the remaining tablespoon of extra virgin olive oil.
11. Place the jalapeño halves cut-side down on the baking sheet.
12. Broil the jalapeños for 4-5 minutes until the skins are charred and blistered.
13. Remove the jalapeños from the oven and let them cool.
14. Finely chop the roasted jalapeños.
15. Cut the avocados in half and remove the pits.
16. Scoop the avocado flesh into a medium bowl.
17. Add the roasted garlic, chopped jalapeños, freshly squeezed lime juice, finely chopped red onion, chopped fresh cilantro, and coarse sea salt to the bowl.
18. Mash the ingredients together with a fork until well combined but still slightly chunky.
Every scoop delivers creamy avocado with smoky roasted garlic and a kick of charred chili. The texture stays luxuriously chunky while the flavors meld into something truly addictive. Elevate your taco night or serve alongside crispy tortilla chips for that perfect crunch contrast.
Spicy Mango Chili Guacamole
Y’all need to drop everything for this game-changing dip. It’s the perfect sweet-heat combo that’ll have your taste buds dancing. Seriously, this isn’t your basic guacamole—it’s a flavor explosion waiting to happen.
Ingredients
– 3 perfectly ripe Hass avocados
– 1 juicy fresh mango
– 1 finely minced jalapeño pepper
– 1/4 cup freshly chopped cilantro
– 2 tablespoons freshly squeezed lime juice
– 1/2 teaspoon coarse sea salt
– 1/4 teaspoon smoked paprika
– 1/4 teaspoon chili powder
– 1/4 cup finely diced red onion
Instructions
1. Cut 3 perfectly ripe Hass avocados in half lengthwise and remove the pits.
2. Scoop the avocado flesh into a medium mixing bowl using a spoon.
3. Mash the avocados with a fork until slightly chunky, leaving some texture intact.
4. Peel 1 juicy fresh mango and dice it into 1/4-inch cubes.
5. Add the diced mango to the avocado mixture.
6. Mince 1 jalapeño pepper, removing seeds for milder heat if desired.
7. Stir in the minced jalapeño, 1/4 cup freshly chopped cilantro, and 1/4 cup finely diced red onion.
8. Squeeze 2 tablespoons of fresh lime juice directly over the mixture to prevent browning.
9. Sprinkle 1/2 teaspoon coarse sea salt, 1/4 teaspoon smoked paprika, and 1/4 teaspoon chili powder evenly across the surface.
10. Gently fold all ingredients together until just combined, being careful not to overmix.
11. Taste and adjust seasoning if needed, adding more lime juice for brightness.
12. Transfer to a serving bowl and press plastic wrap directly onto the surface.
13. Refrigerate for 15 minutes to allow flavors to meld before serving.
Serve this immediately with crispy tortilla chips for the ultimate texture contrast. The creamy avocado base gets interrupted by sweet mango bursts and spicy jalapeño kicks. Seriously, try it as a burger topping or alongside grilled fish—it elevates everything it touches.
Avocado Lime Chili Guacamole
Unleash your inner guac master with this fiery twist on the classic dip. Upgrade your snack game with creamy avocado, zesty lime, and a spicy chili kick that’ll have everyone begging for the recipe.
Ingredients
- 3 perfectly ripe Hass avocados
- 2 tablespoons freshly squeezed lime juice
- 1 finely minced jalapeño pepper
- 1/4 cup finely diced red onion
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon smoked paprika
Instructions
- Cut 3 perfectly ripe Hass avocados in half lengthwise and remove the pits.
- Scoop the avocado flesh into a medium mixing bowl using a spoon.
- Immediately add 2 tablespoons freshly squeezed lime juice to prevent browning.
- Mash the avocados with a fork to your desired consistency—chunky or smooth.
- Add 1 finely minced jalapeño pepper, removing seeds for milder heat if preferred.
- Stir in 1/4 cup finely diced red onion for crisp texture and sharp flavor.
- Fold in 1/4 cup chopped fresh cilantro for fresh herbal notes.
- Sprinkle 1/2 teaspoon coarse sea salt evenly across the mixture.
- Add 1/4 teaspoon freshly ground black pepper for subtle warmth.
- Dust with 1/4 teaspoon smoked paprika for smoky depth.
- Mix all ingredients thoroughly until well combined.
- Taste and adjust seasoning if needed before serving immediately.
Heavenly creamy texture meets bright citrus zing and satisfying chili heat in every bite. Serve alongside crispy tortilla chips, spread on toast, or use as a vibrant topping for grilled chicken or fish to elevate any meal instantly.
Fire-Roasted Chili Guacamole
TikTok’s about to lose it over this fire-roasted chili guacamole. Transform basic avocado dip into smoky perfection with one simple roasting trick. Get ready for the most addictive snack of your life.
Ingredients
– 3 large ripe Hass avocados
– 2 fresh jalapeño peppers
– 1 medium red onion
– 3 plump garlic cloves
– 2 juicy limes
– 1/4 cup fresh cilantro leaves
– 1 tsp coarse kosher salt
– 1/2 tsp freshly cracked black pepper
– 1 tbsp extra virgin olive oil
Instructions
1. Preheat your oven’s broiler to 500°F and position the rack 6 inches from the heat element.
2. Slice 2 fresh jalapeño peppers in half lengthwise and remove the seeds with a small spoon.
3. Place jalapeño halves cut-side down on a baking sheet along with 3 whole garlic cloves in their skins.
4. Broil for 4-6 minutes until jalapeños are charred black in spots and garlic skins are lightly browned.
5. Remove baking sheet and let peppers and garlic cool completely—this makes peeling easier.
6. While cooling, finely dice 1/4 of your red onion until you have 1/4 cup.
7. Peel the cooled garlic cloves—they should slip right out of their skins.
8. Chop the roasted jalapeños into tiny pieces, keeping some seeds if you want extra heat.
9. Cut 3 ripe Hass avocados in half, remove pits, and scoop flesh into a medium bowl.
10. Immediately squeeze juice from 2 limes over the avocado to prevent browning.
11. Mash avocados with a fork until slightly chunky, leaving some texture.
12. Stir in diced red onion, chopped roasted jalapeños, and mashed roasted garlic.
13. Chop 1/4 cup fresh cilantro leaves and gently fold into the mixture.
14. Season with 1 tsp coarse kosher salt and 1/2 tsp freshly cracked black pepper.
15. Drizzle 1 tbsp extra virgin olive oil over the top and give one final gentle mix.
Smoky char from the roasted chilies melds with creamy avocado for unbelievable depth. The texture stays gloriously chunky while the garlic becomes sweet and mellow. Serve immediately with thick tortilla chips or slather on grilled chicken tacos for instant flavor elevation.
Pineapple Habanero Chili Guacamole
Kick your guac game into high gear with this fiery-sweet fusion. Pineapple Habanero Chili Guacamole brings the heat and the sweet in one addictive dip. Your taste buds won’t know what hit them.
Ingredients
– 3 perfectly ripe Hass avocados
– 1 cup finely diced fresh pineapple
– 2 minced habanero peppers (seeds removed)
– 1/4 cup freshly squeezed lime juice
– 1/2 cup finely chopped red onion
– 1/4 cup chopped fresh cilantro
– 1 teaspoon coarse kosher salt
– 1/2 teaspoon freshly ground black pepper
Instructions
1. Cut 3 perfectly ripe Hass avocados in half and remove the pits.
2. Scoop the avocado flesh into a medium mixing bowl.
3. Immediately add 1/4 cup freshly squeezed lime juice to prevent browning.
4. Mash the avocados with a fork until slightly chunky, not completely smooth.
5. Add 1 cup finely diced fresh pineapple to the bowl.
6. Stir in 2 minced habanero peppers (wear gloves when handling).
7. Mix in 1/2 cup finely chopped red onion.
8. Fold in 1/4 cup chopped fresh cilantro.
9. Sprinkle 1 teaspoon coarse kosher salt over the mixture.
10. Add 1/2 teaspoon freshly ground black pepper.
11. Gently combine all ingredients until just incorporated.
12. Taste and adjust seasoning if needed.
13. Press plastic wrap directly onto the surface of the guacamole.
14. Refrigerate for 30 minutes to allow flavors to meld.
Let this guacamole shine with its creamy avocado base punctuated by juicy pineapple chunks and habanero fire. The sweet-heat combo makes it perfect for topping grilled fish tacos or scooping with sturdy tortilla chips that can handle the texture. This isn’t your average party dip—it’s a flavor experience that’ll have everyone asking for the recipe.
Bacon and Chili Guacamole
Unleash your next snack obsession with this smoky, spicy twist on classic guacamole. Crispy bacon and fiery chili transform creamy avocado into an irresistible dip that disappears in minutes. Your chip-dipping game just leveled up permanently.
Ingredients
- 4 ripe Hass avocados
- 6 slices thick-cut bacon
- 2 fresh jalapeño peppers
- 1/2 cup finely diced red onion
- 1/4 cup freshly squeezed lime juice
- 1/4 cup chopped fresh cilantro
- 1 tsp coarse kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp smoked paprika
Instructions
- Preheat your oven to 400°F and line a baking sheet with aluminum foil.
- Arrange 6 slices of thick-cut bacon in a single layer on the prepared baking sheet.
- Bake the bacon for 15-18 minutes until crispy and deeply browned.
- Transfer the cooked bacon to a paper towel-lined plate to drain excess grease.
- Once cooled, chop the crispy bacon into 1/4-inch pieces.
- Cut 4 ripe Hass avocados in half, remove pits, and scoop the flesh into a medium bowl.
- Immediately add 1/4 cup freshly squeezed lime juice to the avocado to prevent browning.
- Mash the avocados with a fork until slightly chunky but mostly smooth.
- Slice 2 fresh jalapeño peppers in half lengthwise and remove seeds for milder heat.
- Finely dice the jalapeños and add to the avocado mixture.
- Stir in 1/2 cup finely diced red onion, 1/4 cup chopped fresh cilantro, and the chopped bacon.
- Sprinkle 1 tsp coarse kosher salt, 1/2 tsp freshly ground black pepper, and 1/4 tsp smoked paprika over the mixture.
- Fold all ingredients together until just combined, being careful not to overmix.
- Taste and adjust seasoning if needed, adding more lime juice for brightness.
- Serve immediately or press plastic wrap directly onto the surface and refrigerate for up to 2 hours.
The creamy avocado base provides the perfect canvas for crispy bacon bits that deliver smoky saltiness in every bite. Fiery jalapeño heat builds gradually while smoked paprika adds depth to this bold flavor combination. Serve it with sturdy tortilla chips that can handle the hearty texture, or spread it thick on burgers for an instant upgrade.
Pomegranate Chili Guacamole
Make your snack game legendary with this fiery-sweet twist on classic guac. Mash creamy avocados with spicy jalapeños, then stir in jewel-like pomegranate seeds for crunch and natural sweetness that balances the heat perfectly.
Ingredients
– 3 perfectly ripe Hass avocados
– 1/4 cup freshly squeezed lime juice
– 1/2 cup ruby-red pomegranate seeds
– 1 finely minced jalapeño pepper
– 1/4 cup finely chopped red onion
– 1/4 cup chopped fresh cilantro
– 1 teaspoon coarse kosher salt
– 1/2 teaspoon chili powder
– 1/4 teaspoon ground cumin
Instructions
1. Cut 3 perfectly ripe Hass avocados in half and remove the pits.
2. Scoop the avocado flesh into a medium mixing bowl.
3. Immediately add 1/4 cup freshly squeezed lime juice to prevent browning.
4. Mash the avocados with a fork until slightly chunky, about 1 minute.
5. Stir in 1 finely minced jalapeño pepper (remove seeds for milder heat).
6. Add 1/4 cup finely chopped red onion and 1/4 cup chopped fresh cilantro.
7. Sprinkle in 1 teaspoon coarse kosher salt, 1/2 teaspoon chili powder, and 1/4 teaspoon ground cumin.
8. Mix all ingredients thoroughly until well combined, about 30 seconds.
9. Gently fold in 1/2 cup ruby-red pomegranate seeds to maintain their shape.
10. Taste and adjust seasoning if needed, adding more salt in 1/4 teaspoon increments.
11. Transfer to a serving bowl and serve immediately for best texture.
What makes this dip unforgettable is the creamy avocado base punctuated by juicy pomegranate bursts and subtle chili warmth. Serve it with sturdy tortilla chips that can handle the chunky texture, or spread it on turkey sandwiches for an unexpected flavor upgrade that’ll have everyone asking for the recipe.
Charred Corn and Chili Guacamole
Jazz up your snack game with this smoky, spicy twist on classic guacamole. Charred corn brings sweet caramelized notes while fresh chilis deliver the perfect kick. Get ready for the most addictive dip of your life.
Ingredients
– 3 ripe Hass avocados
– 1 cup fresh corn kernels
– 2 fresh serrano chilis
– 1/4 cup finely chopped red onion
– 1/4 cup chopped fresh cilantro
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon coarse kosher salt
– 1/2 teaspoon freshly ground black pepper
– 2 tablespoons extra virgin olive oil
Instructions
1. Heat a cast-iron skillet over medium-high heat until smoking hot.
2. Add corn kernels to the dry skillet in a single layer.
3. Cook corn for 4-5 minutes, stirring occasionally, until kernels develop deep char marks.
4. Transfer charred corn to a bowl and let cool completely.
5. Cut serrano chilis in half lengthwise and remove seeds with a small spoon.
6. Finely mince the deseeded chilis.
7. Cut avocados in half, remove pits, and scoop flesh into a medium mixing bowl.
8. Mash avocados with a fork until slightly chunky, not completely smooth.
9. Add charred corn, minced serranos, red onion, and cilantro to the avocado mixture.
10. Drizzle in lime juice and olive oil.
11. Sprinkle with kosher salt and black pepper.
12. Gently fold all ingredients together until just combined.
13. Taste and adjust seasoning if needed, but avoid overmixing.
14. Transfer guacamole to a serving bowl immediately.
Now you’ve got that perfect creamy-chunky texture with smoky sweetness from the corn and a slow-building heat. Nothing beats scooping this vibrant guacamole with warm tortilla chips or slathering it on grilled fish tacos for maximum flavor impact.
Spicy Sriracha Chili Guacamole
Ready to level up your snack game? This fiery twist on classic guacamole brings the heat with creamy avocado and spicy sriracha. Your taste buds won’t know what hit them.
Ingredients
– 3 perfectly ripe Hass avocados
– 2 tablespoons freshly squeezed lime juice
– 1/4 cup finely chopped red onion
– 1/4 cup finely chopped fresh cilantro
– 1 large jalapeño pepper, seeds removed
– 2 tablespoons creamy sriracha sauce
– 1/2 teaspoon coarse kosher salt
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Cut 3 perfectly ripe Hass avocados in half lengthwise and remove the pits.
2. Scoop the avocado flesh into a medium mixing bowl using a spoon.
3. Immediately add 2 tablespoons freshly squeezed lime juice to prevent browning.
4. Mash the avocados with a fork until slightly chunky, leaving some texture.
5. Finely chop 1/4 cup red onion and add to the bowl.
6. Mince 1/4 cup fresh cilantro leaves and stems, then incorporate into the mixture.
7. Remove seeds from 1 large jalapeño pepper and dice finely for controlled heat.
8. Stir in 2 tablespoons creamy sriracha sauce until fully combined.
9. Season with 1/2 teaspoon coarse kosher salt and 1/4 teaspoon freshly ground black pepper.
10. Mix all ingredients gently with a spatula until evenly distributed.
11. Taste and adjust seasoning if needed, remembering the flavors will intensify as it sits.
12. Press plastic wrap directly onto the surface of the guacamole to prevent oxidation.
13. Refrigerate for 15 minutes to allow flavors to meld together.
But the magic happens when that creamy avocado cools the sriracha’s fire. You get this incredible contrast of smooth richness against sharp heat that builds slowly. Serve it with sturdy tortilla chips that can handle the weight, or slather it on burgers for an instant upgrade that’ll have everyone asking for your secret.
Cilantro Lime Chili Guacamole
Drop everything and grab your avocados. This cilantro lime chili guacamole brings the heat and the zest in one unforgettable bowl. Get ready to level up your snack game with this flavor explosion.
Ingredients
- 3 perfectly ripe Hass avocados
- 1/4 cup freshly chopped cilantro
- 2 tablespoons freshly squeezed lime juice
- 1 finely minced jalapeño pepper
- 1/2 cup finely diced red onion
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1/2 teaspoon smoky chili powder
Instructions
- Cut 3 perfectly ripe Hass avocados in half lengthwise and remove the pits.
- Scoop the creamy avocado flesh into a medium mixing bowl using a spoon.
- Immediately add 2 tablespoons of freshly squeezed lime juice to prevent browning.
- Mash the avocados with a fork until slightly chunky but well combined.
- Fold in 1/4 cup of freshly chopped cilantro using a gentle stirring motion.
- Add 1 finely minced jalapeño pepper (seeds removed for milder heat).
- Mix in 1/2 cup of finely diced red onion for crisp texture.
- Sprinkle 1/2 teaspoon of coarse kosher salt evenly over the mixture.
- Add 1/4 teaspoon of freshly cracked black pepper for subtle heat.
- Dust with 1/2 teaspoon of smoky chili powder for depth.
- Combine all ingredients thoroughly with a spatula, about 15-20 folds.
- Press plastic wrap directly onto the surface of the guacamole to prevent oxidation.
- Refrigerate for exactly 15 minutes to allow flavors to meld.
Makes the creamiest guacamole with bright lime notes and subtle chili warmth. The texture stays perfectly scoopable while the jalapeño delivers just enough kick. Serve immediately with crispy tortilla chips or spread thick on fish tacos for maximum impact.
Black Bean and Chili Guacamole
Craving that perfect game-day dip? Combine creamy avocado goodness with smoky chili heat for a crowd-pleasing upgrade. This black bean and chili guacamole brings serious flavor fireworks to your snack spread.
Ingredients
– 3 perfectly ripe Hass avocados
– 1 cup cooked black beans, drained and rinsed
– 1/4 cup finely diced red onion
– 1/4 cup chopped fresh cilantro
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon finely minced jalapeño
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– 1/4 teaspoon fine sea salt
Instructions
1. Cut 3 perfectly ripe Hass avocados in half and remove the pits.
2. Scoop the avocado flesh into a medium mixing bowl.
3. Immediately add 2 tablespoons freshly squeezed lime juice to prevent browning.
4. Mash the avocados with a fork until slightly chunky, leaving some texture.
5. Stir in 1 cup cooked black beans that have been drained and rinsed thoroughly.
6. Add 1/4 cup finely diced red onion for crisp texture.
7. Mix in 1/4 cup chopped fresh cilantro leaves.
8. Incorporate 1 tablespoon finely minced jalapeño, removing seeds for milder heat.
9. Sprinkle 1 teaspoon ground cumin over the mixture.
10. Add 1/2 teaspoon smoked paprika for smoky depth.
11. Stir in 1/2 teaspoon garlic powder evenly.
12. Season with 1/4 teaspoon fine sea salt, then taste and adjust if needed.
13. Fold all ingredients together until just combined, being careful not to overmix.
14. Transfer to a serving bowl and press plastic wrap directly onto the surface.
15. Refrigerate for 30 minutes to allow flavors to meld.
Let this guacamole shine with its creamy avocado base punctuated by tender black beans and subtle chili warmth. Layer it thick on crispy tortilla chips or use as a vibrant topping for grilled chicken tacos—the smoky paprika and fresh lime create an addictive balance that keeps everyone dipping back for more.
Tomatillo Chili Guacamole
Nail your next party with this zesty twist on classic guac. Roasted tomatillos bring tangy brightness while chili spices add smoky depth. This dip disappears faster than your phone battery at a concert.
Ingredients
– 6 medium fresh tomatillos, papery husks removed
– 2 ripe Hass avocados, creamy and perfectly soft
– 1/4 cup finely chopped red onion, vibrant purple
– 1/4 cup fresh cilantro leaves, roughly chopped
– 2 tablespoons freshly squeezed lime juice, bright and acidic
– 1 tablespoon olive oil, rich and golden
– 1 teaspoon ground cumin, warm and earthy
– 1/2 teaspoon chili powder, smoky with mild heat
– 1/4 teaspoon fine sea salt, for balanced seasoning
– 1 small jalapeño, seeds removed and finely minced
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Place the husked tomatillos on the baking sheet and drizzle with 1 tablespoon olive oil.
3. Roast for 15-18 minutes until the tomatillos are blistered and slightly collapsed.
4. Transfer the hot tomatillos to a cutting board and let them cool for 5 minutes.
5. While tomatillos cool, halve the avocados and remove the pits with a sharp knife.
6. Scoop the avocado flesh into a medium mixing bowl using a spoon.
7. Mash the avocados with a fork until slightly chunky, not completely smooth.
8. Chop the cooled tomatillos into 1/4-inch pieces, capturing any juices.
9. Add the chopped tomatillos and all their accumulated juices to the avocado bowl.
10. Mix in the red onion, cilantro, lime juice, cumin, chili powder, and salt.
11. Fold in the minced jalapeño until all ingredients are evenly distributed.
12. Taste and adjust seasoning if needed, but avoid overmixing to maintain texture.
13. Serve immediately or press plastic wrap directly on the surface and refrigerate for up to 2 hours.
Look for that perfect chunky-smooth texture where roasted tomatillos create little tangy bursts. The smoky chili warmth builds slowly while lime keeps everything bright and fresh. Serve with thick tortilla chips or spoon over grilled chicken for an instant flavor upgrade.
Peach and Chili Guacamole
Unleash your guac game with this sweet-heat twist that’ll blow your mind. Juicy peaches meet spicy chili for a dip that’s totally addictive. Get ready to wow every party with this vibrant flavor bomb.
Ingredients
– 3 ripe Hass avocados, perfectly soft
– 1 large ripe peach, peeled and diced
– 1 fresh jalapeño, finely minced
– 1/4 cup finely chopped red onion
– 1/4 cup freshly chopped cilantro
– 2 tbsp freshly squeezed lime juice
– 1/2 tsp coarse kosher salt
– 1/4 tsp finely ground black pepper
Instructions
1. Cut 3 ripe Hass avocados in half, remove pits, and scoop flesh into a medium bowl.
2. Mash avocados with a fork until slightly chunky, leaving some texture.
3. Add 1 large ripe peach (peeled and diced), 1 finely minced jalapeño, 1/4 cup finely chopped red onion, and 1/4 cup freshly chopped cilantro to the bowl.
4. Squeeze 2 tbsp freshly squeezed lime juice over the mixture.
5. Sprinkle 1/2 tsp coarse kosher salt and 1/4 tsp finely ground black pepper evenly.
6. Gently fold all ingredients together with a spatula until just combined—don’t overmix.
7. Taste and adjust seasoning if needed, but avoid adding more salt unless essential.
8. Cover bowl tightly with plastic wrap, pressing it directly onto the guacamole surface to prevent browning.
9. Refrigerate for exactly 15 minutes to let flavors meld.
What you get is a creamy yet chunky texture with bursts of sweet peach and a slow-building chili kick. Serve it with thick-cut tortilla chips, or slather it on fish tacos for a next-level twist. This guac stays vibrant and fresh-tasting for hours, making it your go-to for any gathering.
Roasted Red Pepper Chili Guacamole
Craving that perfect game-day dip? Combine smoky roasted peppers with creamy avocado for a chili-infused guacamole that’ll disappear faster than your favorite team’s lead. This fiery twist on classic guac brings serious heat and serious flavor in every scoop.
Ingredients
– 3 ripe Hass avocados
– 2 large roasted red peppers
– 1 finely minced jalapeño pepper
– 1/4 cup freshly squeezed lime juice
– 1/4 cup finely chopped red onion
– 1/4 cup chopped fresh cilantro
– 1 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon cumin
– 1/2 teaspoon sea salt
Instructions
1. Halve 3 ripe Hass avocados and remove the pits.
2. Scoop the avocado flesh into a medium mixing bowl.
3. Mash the avocados with a fork until slightly chunky.
4. Finely chop 2 large roasted red peppers into 1/4-inch pieces.
5. Add the chopped roasted red peppers to the avocado mixture.
6. Mince 1 jalapeño pepper, removing seeds for milder heat.
7. Stir in the minced jalapeño, 1/4 cup freshly squeezed lime juice, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh cilantro.
8. Sprinkle in 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon cumin, and 1/2 teaspoon sea salt.
9. Mix all ingredients thoroughly until well combined.
10. Taste and adjust seasoning if needed, adding more lime juice for brightness.
11. Transfer to a serving bowl and serve immediately.
Velvety avocado chunks mingle with smoky roasted peppers and spicy jalapeño for a texture that’s both creamy and substantial. The bright lime cuts through the richness while the smoked paprika adds depth that lingers on the palate. Serve with sturdy tortilla chips that can handle the hearty texture, or use as a bold topping for grilled chicken tacos.
Spicy Pumpkin Seed Chili Guacamole
You won’t believe how this spicy pumpkin seed chili guacamole transforms basic dip game. Grab those avocados and let’s make magic happen—your taste buds will thank you later.
Ingredients
– 3 ripe Hass avocados
– 1/2 cup raw pumpkin seeds
– 1 medium jalapeño pepper
– 1/4 cup freshly squeezed lime juice
– 1/4 cup finely chopped red onion
– 1/4 cup chopped fresh cilantro
– 1 teaspoon chili powder
– 1/2 teaspoon garlic powder
– 1/2 teaspoon sea salt
Instructions
1. Preheat your oven to 350°F.
2. Spread raw pumpkin seeds evenly on a baking sheet.
3. Toast pumpkin seeds in the oven for 8 minutes until golden brown and fragrant.
4. Remove seeds from oven and let them cool completely.
5. Cut 3 ripe Hass avocados in half and remove the pits.
6. Scoop avocado flesh into a medium mixing bowl.
7. Mash avocados with a fork until slightly chunky.
8. Slice 1 medium jalapeño pepper in half lengthwise.
9. Remove seeds and membranes from jalapeño for milder heat.
10. Finely dice the jalapeño pepper.
11. Add diced jalapeño to the avocado mixture.
12. Measure 1/4 cup freshly squeezed lime juice.
13. Pour lime juice over the avocado mixture immediately to prevent browning.
14. Add 1/4 cup finely chopped red onion to the bowl.
15. Stir in 1/4 cup chopped fresh cilantro.
16. Sprinkle 1 teaspoon chili powder over the mixture.
17. Add 1/2 teaspoon garlic powder.
18. Season with 1/2 teaspoon sea salt.
19. Roughly chop the cooled toasted pumpkin seeds.
20. Fold pumpkin seeds into the guacamole until just combined.
21. Transfer to a serving bowl and serve immediately.
Get ready for that perfect creamy-crunchy texture contrast that makes every bite exciting. The toasted pumpkin seeds add earthy depth while the chili powder brings subtle warmth that builds gradually. Serve this with sturdy tortilla chips that can handle the chunky texture, or use it as a bold topping for grilled chicken tacos.
Tropical Chili Guacamole with Coconut
Kick your basic guac to the curb. This tropical chili guacamole with coconut is a flavor explosion that’ll have your taste buds doing a happy dance. Get ready to mash, mix, and devour.
Ingredients
– 3 ripe Hass avocados
– 1/4 cup sweetened shredded coconut
– 1/4 cup finely diced red onion
– 1/4 cup chopped fresh cilantro
– 1 finely minced serrano chili
– 2 tablespoons freshly squeezed lime juice
– 1/2 teaspoon coarse sea salt
– 1/4 teaspoon freshly cracked black pepper
Instructions
1. Cut 3 ripe Hass avocados in half lengthwise and remove the pits.
2. Scoop the avocado flesh into a medium mixing bowl using a spoon.
3. Add 2 tablespoons of freshly squeezed lime juice immediately over the avocado to prevent browning.
4. Mash the avocados with a fork until slightly chunky, leaving some texture.
5. Toast 1/4 cup of sweetened shredded coconut in a dry skillet over medium heat for 2-3 minutes until golden brown.
6. Add the toasted coconut to the mashed avocado mixture.
7. Mix in 1/4 cup of finely diced red onion.
8. Stir in 1/4 cup of chopped fresh cilantro.
9. Add 1 finely minced serrano chili, removing seeds for less heat if preferred.
10. Season with 1/2 teaspoon of coarse sea salt and 1/4 teaspoon of freshly cracked black pepper.
11. Fold all ingredients together gently until just combined.
12. Taste and adjust seasoning if needed, being careful not to overmix.
13. Transfer to a serving bowl and serve immediately.
You’ll love the creamy avocado base with the sweet, toasty coconut crunch and the spicy serrano kick. Serve it with plantain chips for an extra tropical twist, or pile it high on fish tacos for the ultimate flavor upgrade.
Summary
Deliciously diverse, these 18 spicy chilis guacamole recipes offer something for every taste and occasion. Whether you’re hosting a party or just craving a flavorful snack, there’s a perfect creamy guacamole waiting for you. Try your favorites and let us know which ones you love most in the comments below! Don’t forget to share this tasty roundup with fellow foodies on Pinterest.
