This is a Creamy Guacamole Recipe that makes the perfect guacamole dip you are craving. It’s a spicy guacamole recipe using roasted jalapeños for the best guacamole seasonings. We have a little trick to make this a non-browning guacamole.
We don’t think we have ever met anyone that doesn’t like creamy guacamole and chips. I mean we are enormous fans of it and we have a great spicy guacamole recipe we love. We serve it as an appetizer or as a condiment with Mexican food and it’s one of the biggest stars while watching football.
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It’s kind of a contradiction by calling this chunky looking guacamole creamy guacamole but between all the guacamole seasonings it is delicious creamy avocado guacamole. And it will not turn brown as fast and we will tell you how. It’s all about adding just a little non-browning guacamole ingredient like mayonnaise. That prevents it from browning and makes a creamy guacamole.
Spicy guacamole recipe:
Ingredients:
- 2 fresh jalapeños
- 1/2 cup fresh cilantro
- 1 tsp salt
- 4 large avocados
- 5 Roma tomatoes, seeded and diced
- ½ cup diced red onion
- ¼ cup mayonnaise
How to make Perfect Guacamole with Roasted Jalapeños:
We also make our guacamole just a little different with a little bit of heat (or as we say a little “bite”) with fresh roasted Jalapeños!
Start your spicy guacamole by roasting the jalapeños. Heat up a comal, cast-iron skillet or grill and place the peppers on it. Roast the jalapeños on until blackened using a bacon press to press each jalapeño. Remove them and place in a small brown paper bag while still hot and seal to steam to make them easier to peel. Set aside while your are making the rest of this creamy guacamole recipe.
In a small food processor, puree the cilantro, mayo, and salt together until smooth.
Cut the avocados in half and remove the seed or pit. Use a spoon and scoop out the avocado into a medium bowl. Using a fork mash the avocados and then stir in the mayo mixture.
Gently stir to combine and now this Perfect guacamole is ready to serve with tortilla chips or for topping on tacos, or nachos.
How to make non-browning guacamole:
How long is guacamole good for? Sometimes it starts to turn brown too quickly. And over the years, we have tried all the “old wives” tales on the prevention of color changes with guacamole. You know the ones, leave the pit in the dip, cover with wrap pressed down on the dip itself or using a wooden spoon to mix the dip and one that actually works, adding lime juice.
We are pleased to announce that we have discovered an additive that not only prevents browning but also adds a creamy flavor to this dish. We get this by adding mayonnaise or even Miracle Whip, not enough to dilate those awesome avocados but just enough to add the right creamy flavor. And we don’t add lime juice which could overwhelm the creamy flavor.
For some reason (not a science major here) the mayonnaise or Miracle Whip will delay the guacamole from turning brown so quickly just like lime juice but not with that lime flavor.
This non-browning guacamole has been in the fridge for twelve hours. It has been covered in one of these Rubbermaid containers but there is plenty of air space that would normally cause for the top to be brown by now. But it looks pretty good, I don’t believe it will last forever without browning. But for it to stay this pretty over 12 hours later is awesome. So how long is guacamole good for? Long enough for you to make it a little ahead and not worry.
We know you will enjoy this easy and creamy guacamole recipe. It’s perfect for all your game day celebrations or a quiet Mexican dinner for two. And remember you can adjust the guacamole seasonings to make it spicier or milder by adding or leaving out the amount of jalapeños.
Serve this creamy guacamole with:
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Spicy Guacamole
Ingredients
- 2 fresh jalapeños
- 1/2 cup fresh cilantro
- 1 tsp salt
- 4 large avocados
- 5 Roma tomatoes seeded and diced
- ½ cup diced red onion
- ¼ cup Mayonnaise or Miracle Whip dressing
Instructions
- Start your spicy guacamole by roasting the jalapenos. Heat up a comal, cast-iron skillet or grill and place the peppers on it. Roast the jalapeños on until blackened using a bacon press to press jalapeno down to the surface. Remove them and place in a small brown paper bag while still hot and seal to steam to make them easier to peel. Set aside.
- In a small food processor, puree the cilantro, mayonnaise, and salt together until smooth
- Cut the avocados in half and remove the seed or pit. Use a spoon and scoop out the avocado into a medium bowl. Using a fork mash the avocados and then stir in the mayo mixture.
- Remove the jalapeños from the bag and peel then cut off the stems and dice the jalapeños. Add them, tomatoes and onions to the avocado.
- Gently stir to combine and now this Perfect guacamole is ready to serve with tortilla chips or for topping on tacos, or nachos.
Nutrition
