Natalie Norman

Hot-n-Spicy Southwestern Guacamole

Hot-n-Spicy Southwestern Guacamole
Guacamole isn’t just for dipping chips; it’s a versatile addition to many raw food dishes and can be used as a delicious spread in lettuce wraps, thinned for salad dressing, or used as dip for crudités (chopped raw vegetables).

Today is National Guacamole Day here in the United States! Here’s my recipe for Hot-n-Spicy Southwestern Guacamole you’re sure to love.


Hot-n-Spicy Southwestern Guacamole

Prep Time: 5 minutes

Total Time: 7-10 minutes


3 large avocados

1/3 red bell pepper, minced
1 large tomato, seeded and diced
Juice of ½ small orange
Juice of ½ lime
1 large handful of fresh cilantro, minced
1-2 dashes garlic powder
1-2 dashes onion powder
1 teaspoon chipotle chili powder (For milder guacamole, use only 1/2 tsp.)
1 pinch Himalayan pink salt


Pulse avocado, orange juice, lime juice, and chipotle chili powder in blender until very lightly blended.
Scrape into large mixing bowl with rubber spatula.
Fold in remaining ingredients until well incorporated.
Taste & add additional salt if needed.

Yours in delicious heath!

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