Hot Honey Guacamole Recipe

Name: Barrio Tacos Lakewoods Hot Honey Guacamole Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3 count ripe Hass avocados; 2 tbsp fresh lime juice; 1 tsp fine sea salt; 0.25 tsp ground black pepper; 0.5 count small red onion, finely diced; 1 count Roma tomato, seeded and finely diced; 3 tbsp fresh cilantro, finely chopped; 1 count jalapeño, seeds removed and finely minced; 1 count garlic clove, finely minced; 3 tbsp mild honey (or regular honey); 1 tbsp neutral oil (vegetable or grapeseed); 1 tsp red pepper flakes; 1 tsp apple cider vinegar; 0.5 tsp smoked paprika; 0.25 tsp kosher salt; 2 count extra lime wedges; 1 tbsp extra chopped cilantro for garnish; 1 cup tortilla chips or toasted bread

Inspired by Barrio Tacos Lakewood

Time20m

Serves4

Make Hot Honey Guacamole Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Guacamole Base

3 count ripe Hass avocados

2 tbsp Fresh lime juice

1 tsp fine sea salt

1/4 tsp ground black pepper

Aromatics & Texture

1/2 count small red onion, finely diced

1 count Roma tomato, seeded and finely diced

3 tbsp fresh cilantro, finely chopped

1 count jalapeño, seeds removed and finely minced

1 count garlic clove, finely minced

Hot Honey Dressing

3 tbsp mild honey (or regular honey)

1 tbsp neutral oil (vegetable or grapeseed)

1 tsp Red pepper flakes

1 tsp Apple cider vinegar

1/2 tsp Smoked paprika

1/4 tsp kosher salt

Finishing & Serving

2 count extra lime wedges

1 tbsp extra chopped cilantro for garnish

1 cup tortilla chips or toasted bread

Method

Guacamole Base

Prep avocados

Halve the avocados, remove pits, and scoop flesh into a medium mixing bowl. Immediately sprinkle with the fresh lime juice to prevent browning and to add brightness.

Season and mash

Add the sea salt and black pepper. Using a fork or potato masher, mash the avocados to a chunky consistency—some smooth, some small chunks—about 10–15 seconds of mashing, leaving texture.

Aromatics & Texture

Prepare aromatics

Add the finely diced red onion, seeded and diced Roma tomato, finely chopped cilantro, minced jalapeño (start with half the seeds if you want less heat), and minced garlic to the mashed avocado.

Gently fold the aromatics into the avocado with a spatula or spoon until evenly distributed, tasting as you go. Adjust salt and lime if needed to balance flavors.

Hot Honey Dressing

Make hot honey

In a small bowl, whisk together the honey, neutral oil, red pepper flakes, apple cider vinegar, smoked paprika, and kosher salt until smooth. Let the mixture sit 2–3 minutes so the red pepper flakes soften and the flavors meld.

Taste the hot honey and adjust heat/sweetness: add more red pepper flakes for heat or an extra 1/2 tablespoon honey for sweetness if desired.

Incorporate into guacamole

Pour about two-thirds of the hot honey dressing over the guacamole and gently fold it in to incorporate a sweet-spicy note throughout. Reserve the remaining dressing for drizzling on top when serving.

Finishing & Serving

Transfer the guacamole to a serving bowl. Spoon the reserved hot honey dressing in a thin stream over the surface for an attractive glaze and an extra hit of flavor.

Garnish with the extra chopped cilantro and serve immediately with lime wedges and tortilla chips or toasted bread. If not serving right away, press a piece of plastic wrap directly onto the surface of the guacamole to minimize browning and refrigerate up to 4 hours.