Three Pepper Spicy Guacamole Recipe

Prepare avocados

Halve the avocados, remove pits, and scoop flesh into a medium mixing bowl. Reserve one avocado pit to help slow browning if you plan to store leftovers.

Add fresh lime juice, kosher salt, freshly ground black pepper, and ground cumin to the avocado flesh.

Using a fork or potato masher, mash the avocado to your preferred texture — smooth with small chunks is recommended. Taste and adjust salt and lime as needed.

Finely mince the red onion and add to the mashed avocado to provide crisp bite and brightness.

Seed and dice the roma tomato into small pieces (about 1/4-inch). Gently fold the tomato into the avocado mixture to avoid turning the mixture watery. If tomato is very juicy, drain seeds and excess liquid before adding.

Roughly chop the cilantro leaves and tender stems, then fold into the guacamole. Reserve a small amount for garnish.

Put on gloves if using the habanero. Finely mince the jalapeño, serrano, and the small portion of habanero (if using). Remove seeds from jalapeño for milder heat; leave seeds in serrano for more kick. For a less intense mix, omit the habanero.

Warm 1 tsp olive oil in a small skillet over medium-low heat. Add the minced peppers and sauté for 30–45 seconds just to soften and bloom flavor; do not brown. Remove from heat and let cool for 1–2 minutes.

Stir the cooled peppers into the mashed avocado along with smoked paprika. Mix thoroughly and taste for heat. Adjust by adding more jalapeño or leaving out seeds as needed.

Transfer guacamole to a serving bowl. Press the reserved avocado pit on top if storing to help reduce browning (remove before serving). Sprinkle reserved cilantro leaves over the top and add a light pinch of smoked paprika or black pepper for presentation.

Serve immediately with tortilla chips or sliced vegetables and extra lime wedges for squeezing at the table.

To store leftovers: press plastic wrap directly onto the surface of the guacamole (or leave pit in center), refrigerate in an airtight container up to 2 days. Stir and taste before serving, adding a squeeze of lime if needed.