Creamy, flavorful pickled jalapeño guacamole gets its kick from zesty pickled jalapeños. It's great for nachos, tacos, quesadillas, and more!
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Keep a container of pickled jalapeño guacamole on hand for your next taco night or late night snack attack. Guac isn't extra when you make it yourself!
I love jalapeño guacamole served with quesadillas, chipotle lime burrito bowls, Mexican tortilla pizza, crispy tofu bowls, and on nachos, too!
Y'all if you aren't on the pickled jalapeños train yet, I invite you to climb aboard! 🚂 You can find jars of sliced, pickled jalapeños at most grocery stores, and they're such an easy way to add some acid and heat to any savory dish. In fact, we aren't just using the jalapeños, but we are using the liquid from the jar in place of lime juice to add more heat and acidity to this guac.
✓ Ingredients and substitutions
- avocados - Choose good, ripe avocados for this guac! I know how avocados can be, so I wrote a handy guide to storing avocados so they last.
- chopped pickled jalapeños - You can chop them yourself or buy them already chopped.
- garlic - Minced fresh garlic adds so much flavor and a little more heat to your pickled jalapeño guacamole.
- red onion - I like red onion in my guac, but you can use minced sweet onion or green onion, if you prefer.
- tomato - Adds color and umami.
- pickled jalapeño brine - This vinegary liquid is adding acid to the guac without lime juice.
- cilantro - Gives the guac a fresh flavor.
- salt - I'm salting this to taste, because depending on how much pickled jalapeño you use and how salty the brine is, you will need more or less salt. Start with a pinch, then mix and go from there.
🥣 How to make pickled jalapeño guacamole
In a medium bowl, mash the avocado with a fork, then add the remaining ingredients.
Mix well, then season with salt to taste.
You can also add extra jalapeño or jalapeño juice, to taste, when you're done with the first mix and mash.
💡 Helpful tips
- Just as jalapeños can vary in spiciness from pepper to pepper, jars of pickled jalapeños can bring varying degrees of heat. I recommend starting on the low side, and adding more jalapeño to taste. You can always add, but you can't take away.
- You're salting this jalapeño guacamole to taste, because depending on how salty the brine is and how much jalapeño you use, you'll need more or less salt. Start with a pinch, then taste and go from there.
🫙 Storage directions
Your guacamole will keep in an airtight container for around three days in the refrigerator. To prevent the avocado from browning, I like to sprinkle a little bit of the jalapeño pickle juice on top before storing.
💬 Frequently asked questions
You definitely want to mince! Many stores carry jars of pickled jalapeños that are already minced up, which makes this recipe even quicker and easier!
More ways to use jalapeños
📖 Recipe
🥑 Pickled Jalapeño Guacamole
Ingredients
- 2 small Haas avocados or 1 large
- 1 to 2 tablespoons chopped pickled jalapeño depending on how hot you want your guac - homemade or store-bought are both fine!
- 2 cloves minced garlic
- 2 tablespoons minced red onion
- ¼ cup diced tomato
- 1 tablespoon liquid from the jar of pickled jalapeño
- 2 tablespoons minced fresh cilantro loosely packed
- salt to taste
Instructions
- In a medium bowl, mash the avocado with a fork, then mix in all of the remaining ingredients, except the salt. Season with salt, to taste. You can also add extra jalapeño or pickled jalapeño liquid, to taste, when you're done with the first mix and mash.
Got a question? Tried this recipe? Leave a reply!