Spicy Chorizo Guacamole

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Spicy chorizo guacamole

I love making guacamole, and you’ll pretty much always see avocados in my kitchen. While I’ve had my traditional guacamole up on Cooking To Entertain for quite some time, I never really thought of posting all my variations. Enter: spicy chorizo guacamole. This is probably one of my favorite versions to make, and it isn’t any more difficult than the original. Just add an extra minute to chop up the spicy chorizo.

I’m pretty fortunate that avocados are around $4 a kilo so I’m always buying a huge amount. That means avocado for guac, omelettes, sandwiches, and so much more.

avocados

For the chorizo I’m actually using the same chorizo I got for my Chorizo Avocado Tacos. This is a Spanish spicy chorizo, which is quite different than its Mexican counterpart. This chorizo is hard, so it adds a fantastic texture to this dish. Plus the spiciness pairs great with the creamy avocado.

traditional guacamole

Other than the addition of the spicy chorizo, you can follow my traditional guacamole recipe to the T. Or, you can just make whatever guacamole recipe you usually do, and add in some chopped chorizo. I wouldn’t be a proper food/recipe blogger if I didn’t make a whole separate post just because I changed one ingredient now would I?

I served this spicy chorizo guacamole with some pretzel chips. I know its not standard tortilla chips, but if I’m messing with the standard, why not change TWO whole things. Normally I’ll serve guacamole in the same mixing bowl I made it, because why dirty up another dish. However this time I used this beautiful plate from Bonna (a fantastic Turkish ceramics company) I just bought.

Spicy Chorizo Guacamole

A variation of my Traditional Guacamole, this spicy chorizo guacamole has a nice meaty kick to it.
Course Appetizer, Side Dish, Snack
Cuisine Fusion, Mexican, Spanish
Keyword Guacamole, Spicy Chorizo
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 people
Cost $5

Equipment

  • Bowl

Ingredients

  • 5 Avocado cut and cubed
  • 1.5 Tomato chopped
  • 1/2 White Onion can also substitute yellow onion if you want to mellow it out a bit.
  • 2 tbsp Cilantro chopped
  • 2 tsp Paprika optional
  • 2 tsp Lime Juice freshly squeezed
  • 1 Serrano Pepper finely chopped
  • 2 tsp Salt or to taste
  • 2 tsp Black Pepper or to taste
  • 150 grams Spicy Chorizo Spanish chorizo, finely chopped

Instructions

  • Put all the ingredients in a bowl or mortar and mash everything up with two forks or a pestle respectively.

Notes

This will hold in the fridge for 3 days if you push plastic wrap directly onto the surface of the leftovers. It will last longer, but will start to brown really quickly.

Spicy Chorizo Guacamole

Spicy Chorizo Guacamole in a Bonna bowl

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