Smoky Guacamole Recipe
This guacamole recipe is fresh, smoky, and bold, made with vibrant ingredients and a splash of mezcal for a dip that never feels ordinary.
👩🍳 Our House Guacamole Recipe with a Smoky Twist
How do you like your guacamole? Brant’s all about the chunky kind. I used to prefer it smooth, but he swears you can actually taste the avocado better when it’s chunky. And honestly, I think he’s right. I saw a poll of 300 people and only 9 said they liked it smooth, so I guess he’s not alone. Maybe I’m the weirdo here.
This recipe came from my sister-in-law. She and my brother live in Florida with their three kids, and when we visit, we always try to squeeze in a meal together. One night, she made tacos and threw together a bowl of guacamole that was so good, I’ve been making mine the same way ever since.
I use ripe avocados, chopped into small chunks. Then I mix in minced jalapeño, tomatoes, cilantro, red onion, fresh garlic, and lime juice. A sprinkle of coarse salt and it’s ready to go. My favorite way to eat it is with lime tortilla chips.
Now here’s where my sister-in-law’s recipe and mine part ways. Brant’s obsessed with mezcal, so I started adding about an ounce to the guacamole. It gives it a smoky flavor that actually works really well. So this is how we do it at our house. Brant gets it chunky with mezcal, and I get a bowl of guac that’s always worth eating.
Tell me in the comments what you put in yours. I’m always looking for new ways to mix it up.
🛒 Smoky Guac Ingredient List
🥣 Visual Process for Making Smoky Guacamole With Mezcal
Start with two large ripe avocados. Scoop them into a bowl and either mash them smooth or chop them into chunks, depending on whether you like your guacamole creamy or textured. Add a splash of lime juice and a pinch of salt right away to keep the flavor bright and the color fresh.
Next, finely chop half a red onion, a jalapeño or poblano pepper, a medium plum tomato, a small garlic clove, and a couple tablespoons of cilantro. Stir everything into the avocado so the flavors distribute evenly.
Now comes the fun part: the smoky note. Add about a teaspoon of mezcal, stir, and taste. If you want more depth, add a little extra, but keep it subtle. This should enhance the guac, not turn it into a cocktail.
Finish by tasting again and adjusting with more lime juice or salt if needed. For a deeper, smoky kick, stir in a pinch of smoked paprika or cumin. Top with a little extra cilantro and flaky salt if you like things fancy.
If you’re making it ahead, press plastic wrap directly onto the guacamole or smooth it into a container and cover with a thin layer of lime juice or water to keep air out. It’ll stay good for about one to two days, though tomatoes are best added right before serving.
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Smoky Guacamole Recipe
Ingredients
- 2 large ripe avocados (chopped or mashed)
- 1 large jalapeño (minced, or medium poblano pepper)
- ½ small red onion (minced)
- 1 medium plum tomato (chopped)
- 1 small garlic clove (finely grated or minced)
- 1-2 tablespoons fresh lime juice
- 2 tablespoons fresh cilantro (chopped )
- 1-2 teaspoons mezcal (start small because you want a hint, not a cocktail)
- coarse salt (to taste)
- Optional: pinch of smoked paprika or cumin for extra smoky depth
Instructions
- Scoop the avocados into a large bowl and either smash them or chop them small, depending on your texture preference. Add a splash of lime juice and a pinch of salt to brighten the flavor. You can always adjust later, so go easy at first.
- Finely chop the red onion, jalapeño (or poblano), tomato, garlic, and cilantro. Add them to the bowl and stir well so everything gets evenly distributed.
- Add a little mezcal. Start with 1 teaspoon, stir, and taste. Only add more if you want a deeper smoky flavor. You want it to enhance, not overpower. I like a couple splashes in mine.
- Taste again and add more lime juice or salt if needed. If you’re after extra smoky depth, stir in a pinch of cumin or smoked paprika.
- Top with extra cilantro and a sprinkle of flaky salt if you’re feeling fancy.
Notes
Substitutions
Storage
Nutrition
FAQs
Why does my guacamole taste bland even when I follow the recipe?
Salt and acid are key. If your guacamole recipe tastes flat, it probably needs more lime juice or salt. Taste and adjust a little at a time until it pops.
Can I use bottled lime juice in my guacamole recipe?
You can, but fresh lime juice makes a big difference. Bottled versions often taste bitter or metallic and won’t brighten the guac the same way.
Guac Serving Suggestions
This guacamole recipe is super versatile, so don’t just stop at chips. Spoon it onto tacos, burrito bowls, or grilled meats for an instant flavor boost. Try it with lime tortilla chips for a double hit of citrus, or serve it alongside warm quesadillas, crispy plantains, or even breakfast eggs. It’s also amazing dolloped on top of chili or mixed into a grain bowl. If you’re entertaining, serve it in a shallow bowl with extra cilantro and flaky salt on top. Maybe even a lime wedge or two on the side to fancy it up without trying too hard.
Recipes that need Smoky Guacamole
If you’re craving tacos with some serious crunch, my Crunchy Poblano Beef Tacos are the move . They are cheesy, crispy, and loaded with juicy ground beef, smoky adobo, and poblano peppers. A spoonful of smoky guac on top makes them completely irresistible.
For mornings that need a little extra fuel, my Sweet Potato Black Bean Breakfast Burritos have you covered. They’re packed with black beans, eggs, sausage, and tender sweet potatoes which are hearty enough on their own, but add a scoop of guacamole and they’re next-level good.
Game day? My Aiden’s Smoked Chicken Nachos are the ultimate snack. Crispy chips, smoky chicken, melted cheese, and bold toppings already make them addictive. Trust me, a hit of smoky guac seals the deal.
If you’re leaning vegetarian (or just want something creamy and comforting), my Butternut Squash Enchiladas with Black Beans are dreamy. The rich, cheesy filling pairs perfectly with the bright freshness of guacamole.
And for quick and cozy dinners, you can’t go wrong with my Sheet Pan Pulled Pork Quesadilla (gooey, crispy, and ready in minutes) or my Beef Burrito Casserole, which layers beef, beans, and cheese into one bubbling pan of comfort. Both are begging for a dollop of smoky guac to cut through the richness.
Finally, if enchiladas are calling your name, my Chicken Enchiladas with Cream Cheese and Green Chiles are creamy, cheesy, and smothered in sauce. Exactly the kind of dish that loves a fresh guacamole topping.