2013 – Gluten Free Living
Spicy Guacamole is terrific. Are you ready for another guacamole recipe??? Oh, I do love guacamole. I think I fell in love with it the first time I ate it (which was while sampling this recipe below). I never liked the idea of avocados before that, and I don’t think I’d ever eaten avocados before trying this recipe.
I don’t know what my problem was–maybe I was concerned about the slimy green color, but more probably I was not a risk taker when it came to food. It’s taken me a long while to try out different foods I didn’t grow up eating. Well it was love at first bite! I started having guacamole every time we had quesadillas, fajitas, or anything Tex-Mex. Now I can sit down to a bowl of guacamole and just eat it (no chips) all by itself. What bliss!
Years ago when I was working at the Baptist General Convention of Texas, Sandra Wages brought this delicious recipe to some kind of luncheon we had there. Sandra gave me the recipe with guidelines but no specific measurements so I’ve had to convert her “taste and dump style” measuring to something the rest of us can use. I love a good guacamole and Spicy Guacamole is a cut above the rest.
Spicy Guacamole is great served alongside Sweet Potato and Black Bean Enchiladas, King Ranch Chicken, Taco Lasagna, Burrito Bake, Santa Fe Enchiladas, Mexican Lasagna, or Taco Bake. It’s also a great appetizer to take to any kind of potluck, but especially when you’re having a houseful of company over to watch a football or basketball game on television. You can whip this tasty recipe up in less than 10 minutes for hungry guests!
If you’re looking for a simple guacamole recipe for dip or to serve as a side alongside Tex-Mex dishes then please consider this tasty recipe. It’s great served with tortilla chips or other dippers like bell peppers. This one is spiced up with hot sauce which provides great flavor. Don’t forget to save the avocado pits and submerge them into the guacamole while you refrigerate it. My Hispanic friends tell me this helps prevent premature browning and discoloration.
Spicy Guacamole gets its kick from a little hot sauce sprinkled into the ingredients. Yay! I can eat this stuff by the bowlful!
This is great served with tortilla chips, but consider trying guacamole with veggie dippers too for a healthier snack. This recipe made a couple of cups of guacamole.
I put this batch in the blender so it is partially creamy but it still has plenty of chunky tomatoes and avocados in the texture. Spicy Guacamole is also great served as an accompaniment to any Tex-Mex dish.
Here’s what I did.
Slice 3 avocados in half. Remove pits but DON’T discard them. Save them for a later use. Slice and chop down the avocados. Place chopped avocado in a blender along with chopped tomatoes, dehydrated onions, lemon juice, garlic powder, and hot sauce. Pulse blender until you get the desired consistency.
Stir ingredients to combine.
Bury avocado pits in the middle of the guacamole to prevent discoloration.
Spread a thin layer of mayonnaise over top of the guacamole. This is also supposed to help prevent discoloration.
Cover and refrigerate. Remove avocado pits and stir mayonnaise into the guacamole just before serving.
I can make a meal out of a bowl of guacamole! Avocados and tomatoes are two of my favorite veggies and I love the combination of flavors in Spicy Guacamole.
This is a great appetizer to serve for company. The hot sauce and dehydrated onions give this recipe it’s spicy, pungent flavors.
Spicy Guacamole is so quick and easy to make, too. You can have a batch made up in no time.
Here’s the recipe.
(Recipe adapted from Sandra Wages, when we worked together at the Baptist General Convention of Texas)
- 3 avocados, chopped, pits reserved
- 2 roma tomatoes, diced
- 1 tsp. dehydrated onions
- 2 tbsp. lemon juice
- 3-4 dashes hot sauce
- two dashes of garlic powder
- mayonnaise (enough to cover the top of the guacamole – about ¼ cup)
- Slice avocados in half.
- Remove pits and set them aside.
- Peel avocado and chop.
- Add to a blender (if desired) along with diced tomatoes, dehydrated onions, lemon juice, hot sauce and garlic powder.
- Blend in a blender until you reach your desired texture/creaminess level.
- I had to stop and stir it up several times as it got bogged down in the bottom of the blade.
- Spoon guacamole into a bowl.
- Bury the avocado pits into the guacamole.
- Cover with a thin layer of mayonnaise.
- Refrigerate at least a few hours before serving.
- Remove avocado pits and stir mayonnaise into guacamole before serving.
- Makes about 2 cups.
Doesn’t Spicy Guacamole look wonderful?
Your guests will love this great appetizer. It’s perfect for Cinco de Mayo and other summer holidays like Memorial Day or Labor Day.
If you are Tex-Mex fans this is great served alongside any Tex-Mex dish. I didn’t add fresh cilantro to the guacamole, but if you like that flavor you can certainly add it. My Chunky Homemade Guacamole recipe has cilantro added to it.