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Spicy Basil Guacamole

By Paula Deen


Difficulty: Easy

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 15


  • 3 medium ripe halved, pitted, peeled and chopped avocados
  • 1 clove minced garlic
  • 1 medium seeded and coarsely chopped tomato
  • 1 juiced lime
  • 1 juiced lemon
  • 2 thinly sliced green onions
  • 1/4 cup finely chopped fresh basil
  • 1 tablespoon or to taste crushed red pepper flakes
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper


In a large mixing bowl, mash 1 of the chopped avocados with a fork. Add the remaining chopped avocados, the garlic, tomatoes, lime juice, lemon juice, green onions, basil, crushed red pepper flakes, salt and pepper; stir to combine. Taste and adjust the seasoning, as needed, with crushed red pepper flakes, salt and pepper, to taste.

If not serving immediately, sprinkle a bit of lemon juice over the top and cover put plastic wrap directly on top of the guacamole surface. Store in the refrigerator for up to 2 days.

Makes 2 1/2 cups.

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