During the Spring and Summer I crave Spicy Cilantro Guacamole. I know I know, it’s extra. You can put it on eggs, on homemade french bread, on my Fiesta Taco plate recipe, on chips…literally everything. I absolutely never get store bought Guacamole. It is full of ingredients I can’t pronounce and never quite zesty enough.
Island Spices
In my opinion this dip should be full of high quality, fresh herbs from my garden and very ripe avocados. If you’re having a game night, relaxed BBQ or fancy dinner party, why not impress your friends, put a TINY bit of effort and make a bomb bowl of guac. It takes 10 minutes, a pinch of salt, garnish and boom – homemade dip to please a crowd.
Cilantro Forward Flavor
For this dip, I also use 2 types of Cilantro. If you don’t like cilantro, leave it out. But I thoroughly enjoy it. I use freshly picked flat leaf cilantro and confetti cilantro, again freshly picked, my fav. Confetti cilantro has a sweeter, more mild flavor. It is also great with salad or a loaded baked potato.
Islander Spices
With every recipe I develop, I love adding Island and East Indian flavors/herbs. Whether that is Thyme, Scotch Bonnet, Scallion, Curry etc. Want a spicy kick, always? Me too. I add a large Jalapeno, seeds and all, a sliver of a Scotch Bonnet pepper and a sprinkle of freshly ground Cumin. Cumin is popular in Indian cuisine. It gives a earthy bitterness. I think it balances the intense citrus and creaminess of Guacamole as whole.
Here is my Spicy Cilantro Guacamole recipe. You can also double this recipe for a bigger batch. I store it in a glass Tupperware with an extra squeeze of lime or lemon over top to keep it from oxidizing and turning brown. Even if that does happen, stir everything together and it’ll be fine.
Enjoy.
Spicy Cilantro Guacamole – Island Style
Equipment
- Blender or Food Processor
- Chef's Knife
- Large Tupperware
- Kitchen Scissors
Ingredients
- 6 Large Avocados ripe, peeled & pitted
- 2 Limes juiced
- 1/2 Yellow or Red Bell Pepper roughly chopped
- 2 Scallions roughly chopped
- 1-2 Large Jalapeno roughly chopped
- 1/4 tsp Jamaican Scotch Bonnet Pepper
- 2-3 Large Hierloom Tomatos cut into quarters
- 1/2 cup Red Onion cut into quarters
- 1/2 cup Flat Leaf Cilantro finely chopped
- 2 tbsp Confetti Cilantro finely chopped
- 2 1/2 tbsp Pink Salt
- 1 tsp Freshly ground Black Pepper
- 1/2 tsp Freshly Ground Cumin
Instructions
- Peel, pit and put Avocados to the side.
- In a high speed blender or food processor, add all vegetable and fruit. Pulse 3-4 times. (You want a chunky Pico de Gallo) consistency.
- Add Avocados, lime juice, salt, cumin and black pepper. Pulse until creamy.
- Stir in Cilantro mix.
- Refrigerate in a glass Tupperware for 1-2 hours for flavors to deepen. Mix and serve with anything you feel like. But you know, Chips would be a good start!
Notes
- Cilantro – if you’re not a fan, leave it out. I wont tell anymore.
- Scotch Bonnet – if you cant find these guys, sub Habanero, Very similar flavors.
- Blender/Food Processor – if you don’t have these things, make it by hand. Depending if you want a chunky or smooth consistency, just adjust how finely you chop your ingredients.
- By Hand – Use a potato masher for the Avocados.
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