This Spicy Guacamole Fresco is chunky, filled with tomatoes and other veggies and punched up with homemade spice from cumin, garlic, and cilantro, this is a hearty appetizer for your next party or back porch hang.
Guacamole: let’s face it - it’s pretty hard to screw up, right? When you look at the ingredients – avocado, garlic, tomatoes, peppers, spices – it’s difficult to go wrong. Most combinations will yield a pretty decent guac appetizer. But I am of the opinion that it’s not only what you put into your guacamole, but how you prepare it that makes it go from good to great.
Why This Recipe Works
This guacamole recipe is not for the faint of heart. It’s a chunky, guac appetizer that demands a sturdy chip. Step aside pureed avocado – this takes guacamole to a whole other level. And in my humble opinion, it’s the best guacamole recipe out there.
- No bake. A delicious appetizer that I can make without having to turn on my oven? Sold!
- Easy and fast. Guacamole fresco could not be easier to make and is perfect when you need something quick and you're short on time. Just chop, mash, mix and you're done.
- Healthy. Guacamole is super healthy so it’s a great snack that you can pair with chips at a party, or with veggies for an after school snack.
- Delicious. Don't get me wrong - I won't turn down most guacamole dips offered to me. But there's something about making your own using fresh ingredients and homemade guac seasonings that makes this taste even better!
What's In This Spicy Guacamole Fresco?
Many people may disagree with me, but I’m not one of those who likes a smooth guacamole. I prefer mine with some weight to it. This fresh guacamole recipe leaves the avocados a bit chunky for a satisfying bite every time. Here's what goes into this delicious guac appetizer
- Avocado. Chunky bits of avocado, just slightly mashed are what make this guacamole unique.
- Veggies. Chopped red peppers and tomatoes, and red onion.
- Spicy elements. Some minced garlic, and jalapeños give this guacamole fresco recipe some kick. Feel free to cut back, or increase these ingredients depending on your tolerance for spice. (And if you want to go even spicier, use a habanero or serrano pepper instead of jalapeños!)
- Spices and herbs. You'll use your typical guac seasonings here - some pungent cumin, salt and pepper, and fresh cilantro leaves,
- Lime juice. A splash of freshly squeezed lime juice gives this avocado dip some acidity and also helps prevent the guacamole from turning brown right away.
How To Make Spicy Guacamole Fresco
If you’ve never made this before, let me tell you, it’s a super easy guacamole recipe and is a great last-minute appetizer to make when friends are coming over and you’re in a hurry. The only downside is that it doesn’t really last long in the fridge – it starts to turn brown after a day or so if left uncovered (although the lime juice helps with this) and gets a little soggy. But don’t worry - this recipe never lasts too long.
So, here’s how you make it.
- Prep the veggies and avocados. Roughly chop all your veggies into bite-size pieces. When preparing the avocado, chop it into chunks and just barely mash it before combining it with the other veggies. You want it to be soft, but not totally mashed because you want to keep that chunky texture. Toss them together in a medium sized bowl.
- Add the spices and lime juice. After you’ve combined the veggies, add your spices and lime juice and mix well.
- Finish with the cilantro. Then just add in some cilantro and you’ve got yourself a healthy snack that took only about 10 minutes to prepare.
Frequently Asked Questions
This avocado appetizer is best eaten right away, but will last for about a day in the refrigerator in an airtight container.
Avocados will start to turn brown once they start oxidizing - basically once air hits them. Adding lime juice helps slow this process down a bit. But the best way to keep things from browning when storing guacamole is to press it down tightly into an airtight container, and then add a layer of water to the top.
It sounds strange, but the water creates a seal that doesn't allow the air to get it. When you're ready to eat it, just pour the water off, give everything a good mix, and serve!
It may not look appetizing, but if your guacamole does happen to go brown, it's still safe to eat, as long as it's not more than three days old has been stored in the refrigerator.
Yes! I know not everyone is a spice fanatic, and this one is truly not too spicy. But if you want to bring it down a notch, just omit the jalapeños peppers and maybe go light on the garlic and cumin.
Of course! You can always increase the amount of peppers, or even use a spicier habanero or serrano pepper for this spicy guacamole fresco.
Nope. Cilantro is a classic guacamole ingredient but it can be very polarizing. If you'd rather omit, that's completely fine. The guac will still taste delicious.
How To Serve Guacamole
Guacamole is such a versatile dish and can be served as an app or with a variety of other dishes. Here are some great ways to serve guacamole fresco:
- With chips. The classic. Note that because this is a fairly chunky guacamole, a thicker, sturdier chip works best here.
- On tacos.
- In a burrito.
- On enchiladas.
- As a dip for veggies.
- On top of a burger.
- Spread onto a turkey sandwich.
- With crackers.
- On toast.
- On top of loaded baked sweet potatoes.
Make this easy Spicy Guacamole Fresco Recipe With Tomatoes And Homemade Seasonings for your next party! If you do try it, let me know what you think in the comments below and tag me with a pic on Instagram!
More Great Mexican Dishes!
- Chicken Mole Tacos
- Hot Cherry Salsa
- Chorizo And Red Pepper Tostadas With Avocado Lime Sauce
- Sheet Pan Nachos With Chorizo
- Homemade Tortilla Chips
- 5-Minute Pineapple Salsa With Jalapeno
Spicy Guacamole Fresco With Tomatoes And Homemade Seasonings
- 2 medium avocados, roughly chopped and very slightly mashed with a fork
- ½ red pepper, chopped
- 1 small tomato, chopped, with seeds and juices removed
- 1 tablespoon red onion, finely chopped
- 1 garlic clove, minced
- 1 jalapeño pepper, chopped with seeds removed
- pinch of salt (plus more to taste)
- ¼ teaspoon cumin
- juice of ½ lime
- 2 tablespoon chopped cilantro
- Prepare your avocados. Roughly chop them, then place in a bowel and very slightly mash them with a fork, but not too much – you want them to retain that chunky consistency.
- Combine your peppers, tomatoes, red onions, garlic, and jalapeños (if using). Add the avocado mixture and stir lightly until just combined.
- Add in your spices and lime juice and stir until evenly combined.
- Top with cilantro and fresh lime wedges.
- Serve immediately.
- Cilantro is optional. If you're not a huge fan of spice or cilantro, feel free to omit them.
- Make it spicier. Make this spicy guacamole fresco with tomatoes even spicier by subbing out the jalapeños for habanero or serrano peppers.
- Make it less spicy. Omit the jalapenos and reduce the amount of garlic and cumin.
- How to store. To store, press the guacamole into an airtight container and add a layer of water to the top. When ready to serve, simply drain off the water and mix.