Your Guacamole Will Taste Ridiculously Good With One Simple Swap

A lot goes into a great guacamole. Served with tortilla chips or atop chicken adobado tacos, this fresh and flavorful dip consists of several staple ingredients — although, as with any recipe, there's room for adjustments. Guac is standardly made with avocados (of course), cilantro, garlic, tomato, onion, salt, lime juice, and, sometimes, jalapeños. If you're a fan of spice, the chili pepper is a must-add. But what if you could avoid the hassle of slicing a fresh jalapeño and removing its extra-hot seeds, instead swapping it for a superior ingredient altogether?

Enter pickled jalapeños. The brininess of these preserved peppers goes a long way in elevating the overall flavor of guac. Like lime juice, the vinegar's acidity balances the richness of avocados, the raw taste of onions, and the sweetness of tomatoes. Compared to their counterparts, these pickled peppers still bring heat to the table (or bowl), but it won't be as intense. This subtle spiciness alone makes this swap a worthwhile one if you're preparing guacamole for gatherings where people have a low tolerance for hot peppers. And since pickled jalapeños last longer than produce, you can always have some on hand for whenever you want chips and dip. No need to wait for avocados to soften, either; it's easy to speed up the ripening process when cravings strike.

Ready to prepare better-tasting guacamole without any extra work? Here's what you need to know to successfully swap the fresh chili pepper for pickled 'peños.

No longer just a hot topping for chili dogs and nachos, pickled jalapeños are the perfect addition to guacamole. With less prep involved, they're even easier to incorporate than the fresh chili pepper. Start by finely chopping the sliced jalapeños, then mix them into the dip — ideally, before you season it. For best results, substitute the fresh pepper for the same amount of pickled ones. Add more as you like to suit your preferred spice level.

When it comes to acidity, taste-testing your guacamole as you add ingredients will be key to achieving the right flavor. Since the pickling brine contains salt and vinegar, consider how much lime juice and salt you plan to add to avoid overwhelming any tastebuds with excessively salty or sour guac. However, if you do need extra acidity, you can also splash some of the jalapeño brine into the dip. Whether pickling or lime, the acidic juice can help slow the avocado from browning, giving you extra time to enjoy any leftover guacamole. Just be mindful not to add so much that the guac becomes watery.

Additionally, it's important to opt for pickled peppers without sugar so you don't introduce any unwanted sweetness to the standardly savory dip. This problem can be easily avoided by making your own pickled jalapeños to control the brine's flavor. Whether homemade or store-bought, this jalapeño swap will have you craving guac like never before.