Skip to main content
Epicurious

Guacamole with Aleppo Pepper

4.7

(4)

Read Reviews Triangle
Image may contain Plant Food Pizza Produce and Vegetable
Guacamole With Aleppo PepperPhoto by Rhoda Boone, Food Styling by Rhoda Boone

  • Active Time

    15 Minutes

  • Total Time

    15 Minutes

Ingredients

Makes about 3 cups

3 avocados, roughly chopped
2 to 3 tablespoons lime juice
2 teaspoons extra-virgin olive oil
3 cloves garlic, poached in hot water for 2 minutes and minced
1 to 2 jalapeño peppers (depending on heat), stemmed, seeded, and minced
3/4 teaspoon kosher salt
1/4 cup finely chopped red onion, rinsed in cool water and drained
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper
1/8 teaspoon Aleppo pepper, plus more for garnish
1/4 cup chopped cilantro

Preparation

  1. Combine first 10 ingredients in a bowl and mash with a fork. Taste and adjust seasoning. Fold in the cilantro, sprinkle with additional Aleppo, and serve.

Sign In or Subscribe
to leave a Rating or Review

How would you rate Guacamole with Aleppo Pepper?

Leave a Review

Reviews (4)

Back to Top Triangle

  • Yummy. I especially like the addition of the Aleppo pepper.

    • Lisa E

    • Kingston, WA

    • 1/25/2023

  • This just became my absolute favorite guacamole recipe. I have Aleppo pepper that I bought from Penzeys before moving to Portugal. I've never found fresh jalepenos in markets here (occasionally sliced, pickled jalepenos), but two fresh piri-piri chiles are perfect in this recipe ... a little fruity and a lot fiery. Although I'm not the pepper purist that one reviewer is, I did take that person's suggestion and soaked the chopped onions in a small bowl with water and a little cider vinegar. Good idea.

    • vagent

    • Portugal

    • 7/6/2019

  • Syrian Aleppo is no longer available (GUESS WHY). I found Turkish Aleppo at Penzys Spices.

    • czmarje

    • lEWISVILLE, txLLE, tx

    • 2/3/2018

  • Good enough guacamole, but the choice of peppers seems a little odd. The jalapenos give you about all the options for heat you need (and if you're a heat freak, you could use serranos etc,), so the cayenne seems redundant. Aleppo pepper is a Syrian variety, a sweet pepper with a touch of heat, that can sometimes be found dried (in my area anyway, I've only found it in a flake form). Nothing really against it as a guac ingredient, but a Mexican variety (Ancho, guajillo etc.)would, in my opinion, be more appropriate and would bring more to the table. Soaking in water with some added vinegar will do a bit more to deflame the raw onion.

    • oldunc

    • California

    • 10/2/2014

TagsDipGuacamoleCondimentMexicanLatin AmericanAvocadoVegetableSnackStarterSideLunchDinnerDairy FreeGluten FreeNut FreeVegetarianVeganEasyQuickEpicurious

See Related Recipes and Cooking Tips

Read More
Olive Oil Thumbprints With Lemon Curd
Adding a healthy glug of olive oil to shortbread dough causes what are already tender cookies to dissolve into crumbs in your mouth.
Aleppo-Chicken and Broccolini Grain Bowls
For the fastest grain bowl, use bulgur—which steams in just 10 minutes—as the base for sheet-pan chicken thighs and roasted broccolini.
Extra-Large Latkes
These two skillet-size latkes are a faster, smoother road to party time. Serve right away or make in advance and let the guests slice their own pieces.
Butteriest Black Pepper Fish
Barely cracked peppercorns toasted in generous amounts of brown butter make one of the easiest, tastiest finishers for simply seared fish.
Lemon Pepper Chicken Salad
The beloved bar food gets transformed into a 20-minute salad featuring broiled chicken thighs, crunchy celery, and a bright, creamy dressing.
Turmeric–Black Pepper Malawach
Traditionally served with tomatoes and hard-boiled eggs, malawach is a Yemeni flatbread that gets super flaky and crispy thanks to the butter in the dough.
Ginger-Garlic Fire Cod
Modeled after Hunan-style steamed fish, this fiery, fast, flavor-blasted weeknight-friendly dinner is rounded out with a cooling cucumber salad and steamed rice.
Double Pepper Diavolo With Shrimp
Jarred roasted red peppers take the place of traditional canned tomato for a smokier, sweeter riff on fra diavolo—a red sauce stalwart.