This creamy, flavorful guacamole gets its kick from the power of pickled jalapenos. Pickled Jalapeno Guacamole is going to be your new favorite guac.
Keep a container of Pickled Jalapeno Guacamole on hand for your next taco night or late night snack attack. Guac isn’t extra when you make it yourself!
I originally made this guac as a topping for my BBQ Tofu Tacos, but y’all. It’s too good to be relegated to just one meal. This guacamole deserves to SHINE!
Pickled Jalapeno Guacamole
Y’all if you aren’t on the pickled jalapenos train yet, I invite you to climb aboard! You can find jars of sliced, pickled jalapenos at most grocery stores, and they’re such an easy way to add some acid and heat to any savory dish.
They’re the stars of this spicy guacamole, and I just know you’re going to love it!
This recipe is as simple as making any other basic guacamole. Start by mincing up the pickled jalapeno and a couple of cloves of garlic.
Chop some green onions and cilantro, and dice a bit of tomato.
Now, it’s mixing and mashing time! I like to start making my guacamole by mashing the avocado on its own. That makes it much easier to mix in the rest of the ingredients.
Add the jalapeno, garlic, green onion, tomato, and cilantro to the bowl of mashed avocado. Then, instead of adding lime juice, measure out a tablespoon of the liquid from the jar of pickled jalapenos.
The pickle juice still brings that acidic edge that you normally get from lime in a jalapeno guacamole recipe, but it doubles down on the jalapeno flavor at the same time.
Stir the guac until all of the ingredients are mixed evenly, then give it a taste. At this point, you can add a pinch of salt, if you think it needs it. You can also add more minced pickled jalapeno or more of the pickle juice, to taste.
How to Serve and Store It
You can use pickled jalapeno guacamole anywhere that you’d use conventional guac. Try it:
- with BBQ Tofu Tacos
- alongside your next plate of Vegan Nachos
- with chips or veggies for dipping
- dolloped onto a bowl of chili
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 jalapeno pickle juice on top before storing.
Pickled Jalapeno Guacamole
- 2 small Haas avocados – or 1 large
- 1 to 2 tablespoons chopped pickled jalapenos – depending on how hot you want your guac – homemade or store-bought are both fine!
- 2 cloves minced garlic
- 2 tablespoons chopped green onion – green & white parts are fine
- 1/4 cup diced tomato
- 1 tablespoon juice from the jar of pickled jalapenos
- 2 tablespoons minced fresh cilantro – loosely packed
- salt – to taste
- 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 jalapeno or jalapeno juice, to taste, when you're done with the first mix and mash.
- Just as jalapenos can vary in spiciness from pepper to pepper, jars of pickled jalapenos can bring varying degrees of heat. I recommend starting on the low side, and adding more jalapeno to taste. You can always add, but you can’t take away.