19 Spicy Chilis Guacamole Recipes Delicious

Kick your guacamole game up a notch with these 19 spicy chili-infused recipes that promise to deliver a delicious punch in every bite! Whether you’re hosting a game day party or just spicing up your snack time, these variations are sure to impress. From smoky to scorching, there’s a perfect blend for every heat lover. Dive in and discover your next favorite way to enjoy this classic dip!

Spicy Jalapeno Chilis Guacamole

Preparing a vibrant and flavorful Spicy Jalapeno Chilis Guacamole is simpler than you might think, and it’s the perfect way to add a kick to your snack time or party spread.

Ingredients

• 3 ripe avocados, halved, pitted, and peeled
• 1/4 cup finely chopped red onion
• 2 jalapeno chilis, seeds removed and finely diced
• 1/4 cup fresh cilantro leaves, chopped
• 2 tbsp freshly squeezed lime juice
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a medium bowl, mash the avocados with a fork until smooth but slightly chunky.
2. Add the finely chopped red onion, diced jalapeno chilis, and chopped cilantro to the mashed avocados.
3. Pour the freshly squeezed lime juice over the mixture and sprinkle with kosher salt and freshly ground black pepper.
4. Gently fold all the ingredients together until well combined. Tip: For a smoother guacamole, mash the avocados more thoroughly.
5. Taste and adjust the seasoning if necessary, but remember the flavors will meld and intensify as it sits. Tip: Cover with plastic wrap directly on the surface to prevent browning.
6. Let the guacamole sit at room temperature for 10 minutes before serving to allow the flavors to blend. Tip: For extra heat, leave some jalapeno seeds in the mix.

Velvety smooth with a fiery kick, this guacamole boasts a perfect balance of creamy avocado, sharp onion, and spicy jalapeno. Serve it with crispy tortilla chips or as a bold topping for tacos and burgers.

Classic Chilis Guacamole with a Kick

Unlock the secret to the perfect guacamole with this Classic Chilis Guacamole with a Kick recipe, designed to guide you through each step with precision and ease. Whether you’re a novice or a seasoned cook, this methodical approach ensures a deliciously bold and creamy guacamole every time.

Ingredients

• 3 ripe Hass avocados, creamy and slightly soft to the touch
• 1/4 cup finely diced red onion, crisp and vibrant
• 2 tbsp freshly squeezed lime juice, bright and tangy
• 1/4 cup chopped fresh cilantro, fragrant and leafy
• 1 jalapeño pepper, seeds removed and finely diced for a controlled kick
• 1/2 tsp kosher salt, coarse and evenly dispersing
• 1/2 tsp ground cumin, warm and earthy
• 1 medium tomato, seeds removed and finely diced for freshness

Instructions

1. Cut the avocados in half, remove the pits, and scoop the flesh into a medium mixing bowl.
2. Add the lime juice to the avocados and gently mash with a fork until slightly chunky.
3. Fold in the red onion, cilantro, jalapeño, salt, and cumin until evenly distributed.
4. Gently mix in the diced tomato to maintain its fresh texture.
5. Let the guacamole sit at room temperature for 10 minutes to allow the flavors to meld.
6. Tip: For extra creaminess, use a potato masher instead of a fork. Tip: Adjust the jalapeño quantity based on your heat preference. Tip: Always taste and adjust seasoning before serving.

Kick your guacamole game up a notch with this recipe, where the creamy texture of the avocados meets the crisp freshness of the vegetables and the warmth of the cumin. Serve it with thick-cut tortilla chips for dipping or as a vibrant topping for your favorite tacos.

Roasted Chilis Guacamole

Unleash the vibrant flavors of summer with this Roasted Chilis Guacamole, a perfect blend of smoky, spicy, and creamy that’s sure to elevate your snack game. Follow these steps to create a guacamole that’s bursting with flavor and texture, ideal for beginners eager to impress.

Ingredients

• 3 ripe Hass avocados, creamy and slightly soft to the touch
• 2 medium jalapeños, charred and smoky
• 1/4 cup finely chopped red onion, crisp and vibrant
• 1/4 cup fresh cilantro leaves, finely chopped and aromatic
• 2 tbsp fresh lime juice, bright and tangy
• 1/2 tsp kosher salt, coarse and evenly dispersing
• 1/4 tsp finely ground black pepper, adding a subtle heat

Instructions

1. Preheat your oven’s broiler to high (500°F) and place the jalapeños on a baking sheet. Broil for 5-7 minutes, turning once, until the skins are charred and blistered.
2. Remove the jalapeños from the oven and let them cool in a sealed plastic bag for 10 minutes. This makes peeling easier.
3. Once cooled, peel off the skins, remove the stems and seeds, and finely chop the jalapeños.
4. Cut the avocados in half, remove the pits, and scoop the flesh into a medium bowl.
5. Add the chopped jalapeños, red onion, cilantro, lime juice, salt, and black pepper to the bowl with the avocado.
6. Using a fork, mash the ingredients together until well combined but still slightly chunky for texture.
7. Taste and adjust the seasoning if necessary, keeping in mind the guacamole should be bold and flavorful.

Outstanding in its simplicity, this Roasted Chilis Guacamole offers a creamy texture with a smoky kick, perfect for scooping with thick tortilla chips or as a topping for grilled meats. The charred jalapeños add a depth of flavor that store-bought versions can’t match, making it a must-try for any guacamole lover.

Chipotle Chilis Guacamole

Preparing a batch of Chipotle Chilis Guacamole is a straightforward process that yields a smoky, creamy dip perfect for any gathering. Let’s dive into the steps to create this flavorful dish.

Ingredients

• 3 ripe Hass avocados, peeled and pitted
• 1/4 cup finely chopped red onion
• 2 tbsp freshly squeezed lime juice
• 1/4 cup chopped fresh cilantro
• 1 minced garlic clove
• 1/2 tsp sea salt
• 1/4 tsp ground cumin
• 2 tbsp finely chopped chipotle chilis in adobo sauce
• 1 medium tomato, seeded and diced

Instructions

1. In a medium bowl, mash the peeled and pitted Hass avocados with a fork until slightly chunky.
2. Add the finely chopped red onion, freshly squeezed lime juice, chopped fresh cilantro, minced garlic clove, sea salt, and ground cumin to the bowl. Mix gently to combine.
3. Fold in the finely chopped chipotle chilis in adobo sauce and the seeded and diced medium tomato until evenly distributed.
4. Taste the guacamole and adjust the seasoning with more sea salt or lime juice if needed. Tip: For a smoother texture, mash the avocados more thoroughly.
5. Cover the bowl with plastic wrap, pressing it directly onto the surface of the guacamole to prevent browning. Tip: Adding an extra tablespoon of lime juice can also help keep the guacamole green longer.
6. Refrigerate for at least 30 minutes to allow the flavors to meld together. Tip: Letting the guacamole sit at room temperature for 10 minutes before serving can enhance its flavors.

Mouthwatering and rich, this Chipotle Chilis Guacamole boasts a perfect balance of creamy avocado, smoky heat, and fresh acidity. Serve it with crispy tortilla chips or as a bold topping for tacos to elevate your meal.

Habanero Chilis Guacamole

Zesty and vibrant, this Habanero Chilis Guacamole is a fiery twist on the classic avocado dip that’s perfect for spicing up your snack time. Let’s dive into the methodical process of creating this bold flavor-packed dish.

Ingredients

• 3 ripe Hass avocados, creamy and slightly soft to the touch
• 1 habanero chili, finely diced (seeds removed for less heat)
• 1/4 cup red onion, finely chopped for a sharp bite
• 2 tbsp fresh lime juice, for a bright acidity
• 1/4 cup cilantro, freshly chopped for a herby freshness
• 1/2 tsp kosher salt, for seasoning
• 1/2 tsp ground cumin, for a warm earthy note

Instructions

1. Cut the avocados in half, remove the pits, and scoop the flesh into a medium mixing bowl.
2. Using a fork, mash the avocados to your desired consistency, leaving some chunks for texture.
3. Add the finely diced habanero chili, chopped red onion, fresh lime juice, chopped cilantro, kosher salt, and ground cumin to the bowl.
4. Gently fold all the ingredients together until well combined, being careful not to overmix.
5. Taste and adjust the seasoning with more salt or lime juice if needed, remembering the flavors will meld as it sits.
6. Cover the guacamole with plastic wrap, pressing it directly onto the surface to prevent browning, and let it sit at room temperature for 10 minutes to allow the flavors to marry.

Unbelievably creamy with a punch of heat, this guacamole is a standout. Serve it with crispy tortilla chips, or for a creative twist, use it as a spicy spread on turkey sandwiches.

Green Chilis Guacamole

Creating the perfect Green Chilis Guacamole starts with selecting the freshest ingredients and following each step with care. Let’s dive into making this vibrant, flavorful dish that’s sure to impress.

Ingredients

• 3 ripe Hass avocados, creamy and slightly soft to the touch
• 1/4 cup finely diced white onion, crisp and pungent
• 2 tbsp freshly squeezed lime juice, bright and tangy
• 1/4 cup chopped cilantro, fresh and aromatic
• 1/2 tsp kosher salt, coarse and evenly sized
• 2 medium green chilis, roasted and finely chopped, with a smoky heat
• 1 small tomato, seeds removed and finely diced, juicy and sweet

Instructions

1. Cut the avocados in half, remove the pits, and scoop the flesh into a medium mixing bowl.
2. Add the lime juice to the avocado and gently mash with a fork until slightly chunky.
3. Fold in the diced onion, chopped cilantro, kosher salt, roasted green chilis, and diced tomato until well combined.
4. Taste and adjust the seasoning with more salt or lime juice if needed, ensuring a balanced flavor.
5. Transfer the guacamole to a serving bowl and cover with plastic wrap, pressing it directly onto the surface to prevent browning.

With its creamy texture and a kick of heat from the green chilis, this guacamole is a crowd-pleaser. Serve it with crispy tortilla chips or as a bold topping for your favorite tacos.

Red Chilis Guacamole

Yield a vibrant and zesty twist to your snack time with this Red Chilis Guacamole, a perfect blend of creamy and spicy that’s sure to elevate your appetizer game. This methodical guide will walk you through each step to achieve the perfect balance of flavors and textures.

Ingredients

– 3 ripe Hass avocados, creamy and slightly soft to the touch
– 1/4 cup finely diced red onion, crisp and pungent
– 2 tbsp freshly squeezed lime juice, bright and tangy
– 1/4 cup chopped fresh cilantro, fragrant and leafy
– 1/2 tsp sea salt, fine and evenly granulated
– 1/2 tsp finely ground black pepper, aromatic and sharp
– 2 small red chilis, finely minced for a fiery kick
– 1 medium tomato, seeds removed and finely diced for a juicy crunch

Instructions

1. Cut the avocados in half, remove the pits, and scoop the flesh into a medium mixing bowl.
2. Immediately add the lime juice to the avocado to prevent browning and gently mash with a fork until slightly chunky.
3. Fold in the red onion, cilantro, sea salt, black pepper, and red chilis until evenly distributed.
4. Gently mix in the diced tomato to maintain its texture and color.
5. Let the guacamole sit for 10 minutes at room temperature to allow the flavors to meld.
6. Taste and adjust the seasoning if necessary, keeping in mind the heat from the chilis will intensify over time.
7. Serve immediately or cover with plastic wrap, pressing it directly onto the surface of the guacamole to minimize air exposure, and refrigerate for up to 2 hours.
Vivid in color and bursting with flavors, this Red Chilis Guacamole offers a creamy texture with pockets of crunch from the tomatoes and a lingering heat. Try serving it with crispy plantain chips for an unexpected but delightful contrast.

Poblano Chilis Guacamole

Just when you thought guacamole couldn’t get any better, we’re introducing a smoky, slightly spicy twist with Poblano Chilis Guacamole. This recipe is perfect for those who love a bit of heat and depth in their dips, and I’ll guide you through each step to ensure your guacamole is nothing short of spectacular.

Ingredients

• 2 ripe Hass avocados, creamy and perfectly soft
• 1 medium Poblano chili, charred and finely diced
• 1/4 cup red onion, finely chopped for a sharp bite
• 1/4 cup fresh cilantro leaves, roughly chopped for a burst of freshness
• 1 tbsp fresh lime juice, for a tangy zing
• 1/2 tsp kosher salt, to enhance all the flavors
• 1/4 tsp finely ground black pepper, for a subtle warmth

Instructions

1. Begin by charring the Poblano chili over an open flame or under a broiler set to high, turning occasionally until all sides are blackened, about 5 minutes. Tip: Place the charred chili in a bowl and cover with plastic wrap to steam, making the skin easier to peel.
2. Once cooled, peel the chili, remove the seeds, and finely dice it.
3. Cut the avocados in half, remove the pits, and scoop the flesh into a medium mixing bowl.
4. Add the lime juice and salt to the avocados, then mash with a fork until you reach your desired consistency. Tip: For a chunkier guacamole, mash less; for smoother, mash more.
5. Fold in the diced Poblano chili, red onion, cilantro, and black pepper until well combined. Tip: Taste and adjust the seasoning with more salt or lime juice if needed.

Creating this Poblano Chilis Guacamole yields a dip with a creamy texture, punctuated by the smoky heat of the chili and the freshness of cilantro. Serve it with crispy tortilla chips or as a bold topping for your favorite tacos to elevate your meal.

Serrano Chilis Guacamole

On a quest for the perfect balance of creamy and spicy? Our Serrano Chilis Guacamole brings together the smooth richness of avocado with the fiery kick of serrano peppers, creating a dip that’s as vibrant in flavor as it is in color.

Ingredients

• 3 ripe Hass avocados, flesh scooped and slightly mashed
• 2 serrano chilis, seeds removed and finely diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, roughly chopped
• 2 tbsp fresh lime juice
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a medium bowl, combine the slightly mashed avocados with the finely diced serrano chilis, ensuring the chilis are evenly distributed throughout the avocado.
2. Add the finely chopped red onion and roughly chopped fresh cilantro to the bowl, gently folding them into the avocado mixture to maintain some texture.
3. Drizzle the fresh lime juice over the mixture, then sprinkle with kosher salt and freshly ground black pepper. Stir gently to combine all ingredients, being careful not to overmix.
4. Taste the guacamole and adjust the seasoning with additional salt or lime juice if needed, remembering that the flavors will meld and intensify as it sits.
5. For the best flavor, let the guacamole sit at room temperature for 10 minutes before serving, allowing the ingredients to marry.

This Serrano Chilis Guacamole boasts a creamy texture with pockets of crunch from the onions and a bold, spicy finish. Serve it with thick-cut tortilla chips for dipping or spoon it over grilled chicken for an extra flavor boost.

Anaheim Chilis Guacamole

Creating the perfect Anaheim Chilis Guacamole starts with selecting the freshest ingredients and following a methodical approach to blend flavors and textures harmoniously.

Ingredients

• 2 ripe Hass avocados, creamy and slightly soft to the touch
• 1 medium Anaheim chili, finely diced for a mild heat
• 1/4 cup red onion, finely chopped for a sharp crunch
• 2 tbsp fresh cilantro, roughly chopped for a burst of freshness
• 1 tbsp fresh lime juice, for a tangy brightness
• 1/2 tsp kosher salt, to enhance all the flavors

Instructions

1. Cut the avocados in half, remove the pits, and scoop the flesh into a medium mixing bowl.
2. Using a fork, gently mash the avocado to your desired consistency, leaving some chunks for texture.
3. Add the finely diced Anaheim chili, chopped red onion, and roughly chopped cilantro to the bowl.
4. Squeeze the fresh lime juice over the mixture and sprinkle with kosher salt.
5. Fold all ingredients together until just combined, being careful not to overmix to maintain the guacamole’s chunky texture.
6. Taste and adjust the seasoning with additional salt or lime juice if needed, but remember the flavors will meld as it sits.

Here’s how to ensure your guacamole turns out perfectly every time: always use avocados that yield slightly to pressure for optimal creaminess, wear gloves when handling chilies to avoid skin irritation, and let the guacamole sit for 10 minutes before serving to allow the flavors to develop. How the creamy avocado pairs with the mild heat of the Anaheim chili and the crunch of red onion creates a delightful contrast. Serve this guacamole with crispy tortilla chips or as a vibrant topping for tacos to elevate your meal.

Thai Chilis Guacamole

Kickstart your culinary adventure with this vibrant Thai Chilis Guacamole, a perfect blend of creamy avocados and the fiery kick of Thai chilis. This recipe is designed to guide you through each step, ensuring a delicious outcome every time.

Ingredients

• 3 ripe Hass avocados, creamy and slightly soft to the touch
• 2 Thai chilis, finely minced for a fiery punch
• 1/4 cup red onion, finely diced for a sharp crunch
• 2 tbsp fresh cilantro, roughly chopped for a herby freshness
• 1 lime, juiced for a tangy zing
• 1/2 tsp kosher salt, for enhancing flavors
• 1/4 tsp finely ground black pepper, for a subtle heat

Instructions

1. Cut the avocados in half, remove the pits, and scoop the flesh into a medium mixing bowl.
2. Using a fork, mash the avocado to your desired consistency, leaving some chunks for texture.
3. Add the minced Thai chilis, diced red onion, and chopped cilantro to the bowl.
4. Squeeze the lime juice over the mixture and sprinkle with kosher salt and black pepper.
5. Gently fold all ingredients together until well combined, being careful not to overmix.
6. Taste and adjust seasoning if necessary, remembering the flavors will meld as it sits.
7. Cover the guacamole with plastic wrap, pressing it directly onto the surface to prevent browning, and refrigerate for 30 minutes before serving.

Creating this Thai Chilis Guacamole offers a delightful contrast between the creamy avocados and the spicy Thai chilis, making it a standout dish. Serve it with crispy tortilla chips or as a bold topping for your favorite tacos to elevate your meal.

Ghost Pepper Chilis Guacamole

Oftentimes, the best dishes come from daring to combine the unexpected, and that’s exactly what we’re doing today with a guacamole that packs a fiery punch. This Ghost Pepper Chilis Guacamole is not for the faint of heart, but for those who love a challenge and a burst of flavor, follow along as we break down the process into simple, manageable steps.

Ingredients

• 3 ripe Hass avocados, creamy and slightly soft to the touch
• 1 ghost pepper, finely minced (wear gloves for safety)
• 1/4 cup red onion, finely diced
• 2 tbsp fresh lime juice, squeezed from plump, juicy limes
• 1/4 cup cilantro, freshly chopped
• 1/2 tsp sea salt, finely ground
• 1/2 tsp cumin, freshly ground for maximum aroma

Instructions

1. Cut the avocados in half, remove the pits, and scoop the flesh into a medium mixing bowl.
2. Add the finely minced ghost pepper to the bowl, ensuring to handle it with care to avoid skin irritation.
3. Incorporate the diced red onion, fresh lime juice, chopped cilantro, sea salt, and ground cumin into the bowl.
4. Using a fork, mash the ingredients together until you reach your desired consistency, whether chunky or smooth.
5. Taste the guacamole and adjust the seasoning if necessary, remembering the ghost pepper’s heat will intensify over time.
6. Transfer the guacamole to a serving dish and cover it with plastic wrap, pressing it directly onto the surface to prevent browning.

Layered with the creamy texture of avocados and the explosive heat of ghost pepper, this guacamole is a bold twist on a classic. Serve it with thick-cut tortilla chips for dipping or as a fiery topping for your favorite tacos.

Scotch Bonnet Chilis Guacamole

Let’s dive into creating a vibrant Scotch Bonnet Chilis Guacamole that’s sure to add a fiery kick to your snack time. This recipe balances the heat of Scotch Bonnet chilis with the creamy richness of avocados, resulting in a dip that’s both bold and refreshing.

Ingredients

• 3 ripe Hass avocados, peeled and pitted
• 1 small red onion, finely diced
• 2 cloves garlic, minced
• 1 Scotch Bonnet chili, seeds removed and finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tbsp fresh lime juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a medium bowl, mash the peeled and pitted avocados with a fork until smooth but slightly chunky.
2. Add the finely diced red onion, minced garlic, and chopped Scotch Bonnet chili to the bowl. Tip: Wear gloves when handling Scotch Bonnet chilis to avoid skin irritation.
3. Stir in the chopped cilantro, fresh lime juice, sea salt, and freshly ground black pepper until well combined. Tip: Adjust the amount of lime juice based on your preference for acidity.
4. Cover the bowl with plastic wrap, pressing it directly onto the surface of the guacamole to prevent browning. Refrigerate for 30 minutes to allow the flavors to meld. Tip: For best flavor, let the guacamole sit at room temperature for 10 minutes before serving.

Our Scotch Bonnet Chilis Guacamole boasts a creamy texture with a fiery punch, perfect for those who love a bit of heat. Serve it with crispy tortilla chips or as a bold topping for grilled chicken to elevate your meal.

Cayenne Chilis Guacamole

On a quest to spice up your snack game? Let’s dive into making a vibrant Cayenne Chilis Guacamole that’s as fiery as it is creamy, perfect for those who love a little heat with their eat.

Ingredients

• 3 ripe avocados, soft to the touch
• 1/4 cup finely diced red onion, crisp and pungent
• 2 tbsp freshly squeezed lime juice, bright and tangy
• 1/4 cup chopped cilantro, fresh and fragrant
• 1 tsp cayenne pepper, boldly spicy
• 1/2 tsp sea salt, finely ground
• 1 medium tomato, seeds removed and finely diced
• 2 cloves garlic, minced to a paste

Instructions

1. Cut the avocados in half, remove the pits, and scoop the flesh into a medium mixing bowl.
2. Add the lime juice to the avocado and mash with a fork until smooth but slightly chunky.
3. Fold in the red onion, cilantro, cayenne pepper, sea salt, tomato, and garlic until well combined.
4. Let the guacamole sit for 10 minutes at room temperature to allow the flavors to meld.
5. Give it a final stir, then taste and adjust the seasoning if necessary.

Yield a guacamole that’s a perfect balance of creamy, spicy, and tangy, with a hint of crunch from the fresh veggies. Serve it with warm tortilla chips or as a bold topping for your favorite tacos.

Tabasco Chilis Guacamole

Let’s dive into making a vibrant Tabasco Chilis Guacamole that’s sure to spice up your snack time. This recipe balances creamy avocados with the fiery kick of Tabasco chilis, creating a dip that’s both bold and refreshing.

Ingredients

• 3 ripe Hass avocados, creamy and slightly soft to the touch
• 1 tbsp fresh lime juice, zesty and bright
• 1/4 cup finely chopped red onion, crisp and pungent
• 1/2 tsp kosher salt, coarse and clean-tasting
• 1/4 cup chopped fresh cilantro, aromatic and leafy
• 1 tsp Tabasco sauce, spicy and vinegary
• 1 small tomato, seeded and diced, juicy and sweet

Instructions

1. Cut the avocados in half, remove the pits, and scoop the flesh into a medium mixing bowl.
2. Add the lime juice to the avocados and mash with a fork until desired consistency is reached, leaving some chunks for texture.
3. Fold in the red onion, cilantro, Tabasco sauce, and tomato gently to distribute evenly without overmixing.
4. Season with kosher salt, stirring lightly to combine, then taste and adjust seasoning if necessary.
5. Cover the guacamole with plastic wrap, pressing it directly onto the surface to prevent browning, and chill for 30 minutes to meld flavors.

Just before serving, give the guacamole a final stir and garnish with extra cilantro leaves for a fresh look. The result is a creamy yet chunky dip with a perfect balance of heat, acidity, and freshness. Serve with crispy tortilla chips or as a bold topping for grilled chicken tacos.

Bird’s Eye Chilis Guacamole

Out of all the ways to spice up your snack game, few can compete with the fiery kick of Bird’s Eye Chilis Guacamole. This recipe balances heat with the creamy richness of avocado, creating a dip that’s as bold in flavor as it is in color.

Ingredients

• 3 ripe Hass avocados, peeled and pitted
• 1/4 cup finely chopped red onion
• 2 Bird’s Eye chilis, seeds removed and finely minced
• 1/4 cup freshly chopped cilantro
• 2 tbsp freshly squeezed lime juice
• 1/2 tsp coarse sea salt
• 1/2 cup diced Roma tomatoes, seeds removed

Instructions

1. In a large mixing bowl, mash the peeled and pitted Hass avocados with a fork until smooth but slightly chunky.
2. Add the finely chopped red onion, minced Bird’s Eye chilis, and freshly chopped cilantro to the bowl. Mix gently to combine.
3. Drizzle in the freshly squeezed lime juice and sprinkle the coarse sea salt over the mixture. Stir to incorporate all ingredients evenly.
4. Fold in the diced Roma tomatoes carefully to maintain their shape and add a fresh texture to the guacamole.
5. Let the guacamole sit at room temperature for 10 minutes to allow the flavors to meld together before serving.

Unbelievably vibrant and packed with a punch, this Bird’s Eye Chilis Guacamole offers a creamy texture with bursts of freshness from the tomatoes and a lingering heat. Serve it with thick-cut tortilla chips for dipping or as a bold topping for your favorite tacos.

Pepperoncini Chilis Guacamole

Ready to elevate your guacamole game with a spicy twist? This Pepperoncini Chilis Guacamole combines creamy avocados with the tangy heat of pepperoncini for a dip that’s bursting with flavor.

Ingredients

• 3 ripe Hass avocados, halved and pitted
• 1/4 cup finely diced red onion
• 2 tbsp chopped fresh cilantro
• 1/4 cup diced pepperoncini chilis, plus 2 tbsp of their brine
• 1 tbsp fresh lime juice
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Scoop the avocado flesh into a medium bowl and mash lightly with a fork, leaving some chunks for texture.
2. Add the finely diced red onion, chopped cilantro, diced pepperoncini chilis, and pepperoncini brine to the bowl.
3. Squeeze in the fresh lime juice and sprinkle with kosher salt and freshly ground black pepper.
4. Gently fold all the ingredients together until just combined. Tip: Overmixing can make the guacamole too smooth, so stop when the ingredients are evenly distributed.
5. Taste and adjust seasoning if necessary, but remember the pepperoncini adds both saltiness and acidity. Tip: If you prefer a spicier guacamole, add more pepperoncini brine or a pinch of chili flakes.
6. Let the guacamole sit for 10 minutes before serving to allow the flavors to meld. Tip: Press plastic wrap directly onto the surface of the guacamole to prevent browning if not serving immediately.

Zesty and vibrant, this Pepperoncini Chilis Guacamole offers a delightful contrast of creamy and crunchy textures with a kick that lingers pleasantly. Serve it with thick-cut tortilla chips or as a bold topping for grilled chicken tacos.

Pasilla Chilis Guacamole

Always looking for a way to spice up your guacamole game? Let me introduce you to the deep, smoky flavors of Pasilla Chilis Guacamole, a twist on the classic that’s sure to impress. This recipe is perfect for those who appreciate a bit of heat and a lot of flavor, guiding you through each step to ensure your guacamole is nothing short of spectacular.

Ingredients

• 3 ripe Hass avocados, creamy and slightly soft to the touch
• 2 Pasilla chilis, dried and stems removed
• 1/4 cup finely diced red onion, crisp and vibrant
• 1/4 cup fresh cilantro leaves, roughly chopped for a burst of freshness
• 2 tbsp fresh lime juice, squeezed from ripe, juicy limes
• 1/2 tsp kosher salt, for balancing flavors
• 1/4 tsp finely ground black pepper, for a subtle kick

Instructions

1. Preheat a small skillet over medium heat for 2 minutes. Toast the Pasilla chilis for 30 seconds per side until fragrant, being careful not to burn them.
2. Remove the chilis from the skillet and let them cool for 5 minutes. Once cooled, grind them into a fine powder using a spice grinder or mortar and pestle.
3. Cut the avocados in half, remove the pits, and scoop the flesh into a medium bowl. Mash the avocados with a fork until smooth but still slightly chunky.
4. Add the ground Pasilla chilis, diced red onion, chopped cilantro, lime juice, salt, and black pepper to the bowl. Gently fold all ingredients together until well combined.
5. Taste the guacamole and adjust the seasoning if necessary, adding more salt or lime juice to suit your preference.

Bright with lime and rich with the smoky depth of Pasilla chilis, this guacamole offers a perfect balance of flavors and textures. Serve it with crispy tortilla chips for dipping, or spread it on toast for a hearty breakfast option.

Fresno Chilis Guacamole

Creating the perfect Fresno Chilis Guacamole is simpler than you might think, especially when you follow these methodical steps. Let’s dive into the process together, ensuring every bite is packed with flavor.

Ingredients

• 2 ripe Hass avocados, creamy and slightly soft to the touch
• 1/4 cup finely diced red onion, crisp and vibrant
• 2 Fresno chilis, seeds removed and finely minced for a mild heat
• 1/4 cup chopped fresh cilantro, leaves bright and stems discarded
• 1 tbsp fresh lime juice, squeezed from a juicy lime
• 1/2 tsp kosher salt, finely ground for even distribution
• 1/4 tsp freshly ground black pepper, aromatic and pungent

Instructions

1. Cut the avocados in half, remove the pits, and scoop the flesh into a medium mixing bowl.
2. Using a fork, gently mash the avocado to your desired consistency, leaving some chunks for texture.
3. Add the diced red onion, minced Fresno chilis, and chopped cilantro to the bowl with the avocado.
4. Sprinkle the lime juice, kosher salt, and freshly ground black pepper over the mixture.
5. Fold all ingredients together until just combined, being careful not to overmix to maintain texture.
6. Taste and adjust seasoning if necessary, remembering the flavors will meld as it sits.
7. Transfer the guacamole to a serving bowl and serve immediately, or cover with plastic wrap pressed directly onto the surface to prevent browning and refrigerate for up to 1 hour.

Zesty and vibrant, this Fresno Chilis Guacamole boasts a perfect balance of creamy avocado, crisp onion, and a subtle kick from the chilis. Serve it with warm tortilla chips for a classic approach, or spoon it over grilled chicken for a flavorful twist.

Conclusion

Yum! These 19 Spicy Chilis Guacamole Recipes are a treasure trove of flavors waiting to elevate your snack game. Perfect for home cooks looking to spice things up, each recipe promises a delicious twist on the classic. Don’t just take our word for it—dive in, try them out, and let us know which ones stole your heart. Loved a recipe? Share the love and this article on Pinterest!

Bella Bacinos