Mom's Best Recipes
Recipe

Smoky & Spicy Guacamole (Quick & Easy)

Creamy avocados, lime, and a smoky chipotle kick. This guac is fast, bold, and scoopable in under 10 minutes.

Author By Matt Campbell
4.9
A rustic bowl of smoky spicy guacamole topped with chopped cilantro and diced jalapeño, with tortilla chips on the side
Jump to Recipe

Guacamole should taste like you actually meant it. Not like a sad mashed avocado that got lost on the way to the party.

This is my quick, no drama, big flavor version: bright lime, garlic, juicy tomato, and the secret handshake: smoky chipotle. The spice is adjustable, the ingredients are easy to find, and the texture hits that perfect zone between creamy and chunky.

Make it for taco night, game day, or a regular Tuesday when you want your snack to feel like a win. Taste as you go. You are the boss of this bowl.

Fresh ingredients for guacamole on a cutting board including avocados, lime, jalapeño, cilantro, onion, and tomato

Why It Works

  • Smoky heat that actually tastes like something: Chipotle in adobo brings smoke, spice, and a little tang in one spoonful.
  • Balanced flavor: Lime and salt wake up the avocado, while onion and cilantro add crunch and freshness.
  • Quick texture control: Mash half smooth, leave half chunky so every bite feels interesting.
  • Flexible for picky eaters: Keep it mild, or push the heat with jalapeño and extra adobo sauce.

Pairs Well With

Storage Tips

Guacamole is best right after you make it, but you can absolutely keep leftovers looking decent.

How to store it

  • Best method: Press plastic wrap directly onto the surface of the guac, then seal in an airtight container. Less air equals less browning.
  • Optional trick: Smooth the top, then pour a thin layer of cold water or lime juice over it. Before serving, pour it off completely, gently blot if needed, then stir. (Yes, it sounds weird. It works.)
  • Fridge time: 1 to 2 days for best flavor and color.

How to refresh leftovers

  • Stir in a squeeze of lime and a pinch of salt.
  • Add a spoonful of diced onion or tomato to bring back that fresh crunch.

Common Questions

What makes guacamole turn brown?

Oxidation. Avocado flesh reacts with oxygen and darkens. Lime juice helps, but the biggest fix is limiting air exposure by pressing plastic wrap right on the surface.

Can I make this guacamole without cilantro?

Yep. Skip it, or swap in sliced scallions and a little extra lime zest for a fresh vibe.

How spicy is this recipe?

With 1 teaspoon chipotle and 1 small jalapeño, it is medium. For mild, skip the jalapeño and use only 1/2 teaspoon chipotle. For hot, add another teaspoon of minced chipotle or a little extra adobo sauce.

What are the best avocados for guacamole?

Hass avocados are the classic choice. You want them ripe: they should give slightly when you press gently, but not feel squishy or bruised.

Can I make guacamole ahead for a party?

Yes, but it is best within 2 to 4 hours. Press plastic wrap onto the surface and refrigerate. Stir and taste for salt and lime right before serving.

What do I do with leftover chipotles in adobo?

Do not toss them. Move leftovers to a sealed container and refrigerate (use within about a week), or freeze tablespoon portions on a parchment lined plate, then transfer to a freezer bag. Future you will feel wildly prepared.

I started making guacamole “the serious way” when I realized everyone at the table had a different idea of what it should be. One friend wanted it smooth and limey. Another wanted it chunky and spicy. I wanted it to taste like it came from a place that owns a molcajete and has the confidence to charge extra for chips.

This smoky, spicy version is my compromise that does not feel like a compromise. It is fast enough for weeknights, loud enough for parties, and it has that chipotle depth that makes people hover by the bowl like it is their job.