Spicy Guacamole Recipe for Anti-Inflammation
This anti-inflammatory spicy guacamole recipe features nutrient-packed avocados, lime, and optional additions like toasted pumpkin seeds or diced jicama for crunch. Perfectly spiced with jalapeños and hot sauce, this guacamole delivers bold flavors while supporting wellness with its anti-inflammatory ingredients.
Equipment
- Potato masher, pastry cutter, or molcajete (traditional Mexican mortar and pestle)
Ingredients
- 4 ripe avocados halved and pitted
- Kosher salt
- 3 tbsp lime juice
- ½ cup fresh corn kernels from the cob optional
- 2 tbsp minced red onion
- 1 tbsp minced jalapeño seeds removed (optional for nightshade-sensitive)
- ½ cup chopped tomato or diced jicama optional for nightshade-sensitive
- 2 tbsp chopped cilantro
- 2–3 dashes of hot sauce
- Freshly ground black pepper
Variations:
- Substitute toasted pumpkin seeds or diced jicama for corn or tomatoes.
- Use a small pinch of turmeric powder for added anti-inflammatory benefits optional.
Instructions
- Place the avocado halves and a sprinkle of salt in a small bowl or molcajete. Mash until the desired chunky or smooth consistency is achieved. Stir in the lime juice.
- If using, add corn, onion, and jalapeño. Stir to combine.
- Mix in the tomato or jicama, chopped cilantro, and hot sauce. Season with freshly ground pepper and additional salt to taste.
- Store tightly covered with plastic wrap pressed onto the surface to prevent oxidation. Refrigerate for up to 2 days.
Notes
- For nightshade sensitivity, omit jalapeños and tomatoes, replacing them with jicama or another crunchy option.
- Pair with plantain chips or sliced jicama for a nutritious, anti-inflammatory snack.
- The kosher salt acts as an abrasive to help mash the avocados evenly.
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