Guacamole is easy to make and delicious, it’s a beautiful blend of a handful of healthy ingredients. All you need is avocados, onion, lime juice, salt, coriander and my secret ingredient for a spicy kick – if you like wasabi you’re going to love this spicy guacamole recipe!
Spicy guacamole ingredients
The best guacamole starts with the freshest ingredients. and you only need six to make one of the all-time BEST dip recipes!
- Horseradish: This is my secret ingredient for a spicy kick! You’ll find fresh horseradish root in the supermarket near the fresh root ginger. It’s not the prettiest and looks similar to parsnip. Just peel it and finely grate. I use a microplane grater for this task. Top tip: Peel and grate the whole thing and then freeze one tablespoon portions in silicone freezer trays for later use.
- Avocado: Star ingredient! I’ve got a few tips for picking ripe ones below.
- Red onion: Although brown onion is most often used in Mexico, I’m using red onion for its subtle sweet flavour; I want the horseradish to shine in this recipe. But, you can use brown onion if you prefer.
- Lime juice: Freshly squeezed is a must. Avoid jarred lime juice as it usually includes added ingredients and is less flavourful.
- Sea salt: To marry the flavours together. Make sure you use sea salt and not refined table salt.
- Coriander (cilantro): A staple herb in Mexican cuisine!
How to choose the best avocado for guacamole
Look for avocados that are ripe, but firm. Avoid soft and mushy avocados. To pick the best avocados every time, first, choose avocados that still have the stem attached. If the stem has fallen off in the store, it’s more likely to have brown spots on the inside. Then, gently press on one end. It should be firm, but with a slight give.
How to make the best spicy guacamole
It couldn’t be easier! Simply add all the ingredients to a food processor and pulse until you have a chunky consistency (don’t pulse too much unless you want it super smooth). That’s it. The most delicious, easy spicy guacamole!
Storing guacamole and keeping it green!
Guacamole oxidises and turns brown fast. The lime juice helps to slow this process, but it’s inevitable that leftover guacamole will eventually start to brown.
What doesn’t work?
- Leaving the pit in the guacamole does nothing to prevent browning and there’s no scientific justification for it. Consider it an old wives tale.
- Add lemon juice – this helps a bit, but it changes the flavour profile of your guacamole.
- Plastic wrap directly on the guacamole to prevent oxidation – works for a day or so, but as we know, plastic isn’t great for fertility, not to mention the planet so I just don’t love this method.
What does work?
This simple method works wonders:
- Place leftover guacamole in a storage container and pat it down firmly with a spoon so it’s nice and flat on top.
- Add about 1.5cm (½ inch) of water on top (I use cold filtered water).
- Place the lid on the storage container and store it in the fridge. That’s it!
- When you want to enjoy the guacamole, drain the water off the top, give it a stir and you’re good to go.
Other delicious Mexican-inspired recipes to try
I hope you enjoy this spicy guacamole recipe. If you make it, let me know how it turned out. I’d love to hear what you think in the comments below, or post in The Fertility Kitchen Community.
- 1 tbsp finely grated horseradish root
- 1 ripe avocado skin and stone removed
- 1 small red onion finely chopped
- Juice of ½ lime
- Pinch of sea salt
- ½ small bunch of coriander (cilantro) leaves and stems roughly chopped
- Place all the ingredients in a food processor and process to a chunky consistency.