Easy To Make Spicy, Chunky Guacamole Dip

Name: Easy To Make Spicy, Chunky Guacamole Dip
Prep time: 15 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 4 avocados; .25 cup red onion; .5 cup fire-roasted tomatoes, chopped; 6 tablespoons of orange juice or juice of 1 navel orange; 2 tablespoons chopped cilantro; 1 diced jalapeno pepper, no seeds or veins; a pinch or more red pepper flakes; 1 garlic clove, pressed; .5 teaspoon salt; a pinch or more black pepper

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The fresh taste of the classic avocado dip is found in this Easy To Make Spicy, Chunky Guacamole Dip. The flavors of jalapeno pepper with red pepper flakes and the sweet touch of orange juice complement the avocado to perfection!

Easy To Make Spicy, Chunky Guacamole Recipe on a tortilla chip.

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This is the best guacamole recipe I know. I've been making it this way since my husband's physical therapist told me about the excellent guacamole dip she experienced on a trip to San Antonio. She said the restaurant shared how they used roasted tomatoes and orange juice in their dip.

I used fresh lime juice in my homemade guacamole recipe and decided to try the orange juice instead. In conclusion, I like the sweetness of the orange juice better. It accents the red pepper flake spice I added for more authentic Mexican flavor. It lends a little Cajun spirit to it, too!

Authentic Guacamole

The guacamole recipe in Mexican cuisine usually calls for mashed avocados, onions, jalapenos, cilantro, and lime juice or lemon juice. Very simple. You can trust that hese fresh ingredients are the basis for the classic guacamole recipe. A good guacamole, no doubt!

My easy recipe has added roasted tomato with a punch of peppery spice in every bite. A chunky avocado dip is my personal preference, but mashing them for creaminess is a simple alternative. If you like!

You can use this avocado dip to serve on the top of nachos, or how about on Easy Beef Enchiladas with a dollop of sour cream? Or, layered in a Baked Mexican Layered Dip.

Simple Ingredients

Ingredients of a guacamole dip spread out on a white marble counter.

Avocados - perfectly ripe avocados.
Diced red onions - for that fresh, peppery taste you don't get from a yellow or white onion.
Fire-roasted tomatoes, chopped - freshly charred or from a can of your favorite brand for convenience.
Orange juice - the juice of 1 sweet navel orange adds taste, and the acid in the citrus keeps the fresh avocado from turning brown.
Cilantro - freshly sliced is best.
Jalapeño pepper - no seeds or veins.
Red pepper flakes - from red chili peppers, use more or less to adjust to your and your guest's preferred heat level.
Garlic clove - pressed for even distribution throughout the dip.
Salt - to accent the ingredients for perfect guacamole flavor.
Black pepper - just a pinch or more!

The ingredient amounts and nutritional information are in the recipe card at the bottom of this post.

Instructions For Guacamole Dip

This easy dip is a perfect first-time recipe for beginners who are learning their way around the kitchen. It has the potential for gathering friends and family together.

First, cut fresh avocados in half, remove the pit, score the avocado flesh, and scoop it into a medium bowl.

Cubed avocado in a white bowl with a silver spoon and a cut avocado beside with a knife stuck in the pit.

A bowl with separated ingredients for gauacamole dip with seasonings and a cup of juice beside.

Add the rest of the ingredients and stir to combine. And that's it!

Storage

Store in an airtight container in the refrigerator for 1-2 days. Any longer, and the avocadoes will begin to turn brown and mushy.

Serve at room temperature with your favorite tortilla chips, or store in an airtight container in the refrigerator for 1-2 days before serving.

Notes:

Mash the fresh avocado with a potato masher or fork for a creamy, authentic Mexican avocado dip.
After cutting the avocado in half, stab the pit with the flat end of a knife. Twist the knife until the pit is released from the avocado flesh to easily remove it.

Quick Tip

An easy ripening process: Wrap unripened avocados (they will be as hard as a stone) with aluminum foil and place them on a cookie sheet. Put the baking sheet in a 200°F oven for 10-60 minutes, checking the avocados and removing them when they become soft. Check often; you don't want mushy avocados. Refrigerate the avocado until cooled, then use.

Or, place them in a brown paper bag with an apple or banana. Fold the bag over tightly to seal for 1 or 2 nights. The ethylene gas released from the fruit will ripen the avocados nicely.

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