You know the most important rule of cooking, right? The rule of ‘If it’s good individually, it’s good together’. It totally applies to this bacon guacamole!
When you make this later today (cause I know you will, if you can get your hands on ripe avos), try eating it really quietly with not super crunchy nachos or veggies.
And then. Listen carefully.
If you REALLY listen, I’m sure that you’ll be able to hear the angels sing from afar…
It’s just that good!
Oh, and about that rule… It’s not really applying to the combination of fudgy chocolate tahini brownie and homemade chili paste. Tried that and definitely don’t recommend…
Breakfast taco – spinach tortilla, bacon guacamole, scrambled eggs and red bell pepper. Perfection!
Ways to eat the guacamole
- with nachos (stating the obvious much?)
- in tacos (amazing in breakfast tacos, yum!)
- spread on bread, sweet potato toast, burger buns, wraps, etc.
- with cut veggies (carrot, cucumber, celery, bell pepper, radish, etc.)
- throw a dollop on beef patties, chicken breast, white fish, hard boiled eggs, in mexi bowls, etc.
As you can see in the recipe below, the amount of certain ingredients are pretty flexible – like 1-2 handfuls cilantro, 1/2-1 green jalapeño, 1/2-1 tsp red chili flakes and so on. This is partly due to the fact that we’re all different and have different taste preferences and partly due to the fact that guacamole is a pretty adjustable dish (it’s not like baking a cake, where you sort of need to follow the recipe by the tsp for it to come out perfect). When in doubt seasoning-wise, I always recommend, that you start out with the lowest suggested amount and season to taste as you go.
If you want to adjust the flavors of the guacamole with some delicious add-ins, here’s some ideas:
If you want…
- to avoid cilantro (…like the plague) you can use flat-leaf parsley instead. I’d probably go for 1/2-1 handful, or just omit altogether if neither is your jam.
- some fruity goodness (because mixing fruit in savory dishes is stupid yum), try adding 1/2-1 C finely diced ripe mango – is pretty divine!
- a smokey flavor, to compliment the natural smokiness of the bacon, try adding 1/4-1/2 tsp (or to taste) ground sweet smoked paprika.
- a zesty kick – try adding finely grated zest of 1 organic lime.
Bacon guacamole
Say hi to your new obsession. Bacon guacamole. Eat it with crispy nachos, crunchy summer veggies or pile it high on toast with fried eggs or chicken or whatever else your little gourmet heart desires. The world’s literally your oyster on this one – go to town!
Servings 4
Ingredients
- 4 ripe large avocados (preferably the Hass variety, for their rich and creamy flesh)
- Juice of 2 juicy limes
- 8 slices bacon, cooked and chopped
- 1/4 C / 37 g red onion, finely diced
- 1/4 C / 37 g shallots, finely diced (you can substitute scallions or more red onion for shallots too)
- 1-2 large handfuls cilantro, chopped
- 1/2-1 green jalapeño, deseeded and minced
- 2-4 cloves garlic, minced
- 1/2-1 tsp red chili flakes
- 1/2 tsp cracked black pepper
- Fine pink Himalayan salt or sea salt to taste (yes, bacon is salty – but avocados generally need quite a bit of salt to taste their best, don’t be shy!)
Instructions
- In a mixing bowl, mash avocados with a fork and mix with lime juice.
- Add remaining ingredients and mix well.
- Season to taste with salt and whatever else, that might be needed for that perfect balanced flavor.
Storage and shelf life
- The guacamole stores well in the fridge, in an airtight container (like a mason jar), for a couple of days. But won’t it brown and get ‘yucky’, you might ask? Not terribly fast! It does loose a bit of it’s vibrant color though. But since both lime juice (antioxidants) and onions (sulfur and antioxidants) are involved, that helps in slowing the oxidation (which creates the browning) considerably. I saw a comparison once, about the best way to store avocado (for general freshness and the least browning to develop), and it turned out, that storing your cut avocado with some cut onion (in the fridge), was the best way to do it. Making a guacamole with onions in it or storing half an avocado with half an onion in a glass jar, plastic bag or container is really effective!
Do you want to print the recipe for bacon guacamole? I’ve got you!
Bacon guacamole
Ingredients
- 4 ripe large avocados (preferably the Hass variety, for their rich and creamy flesh)
- Juice of 2 juicy limes
- 8 slices bacon, cooked and chopped
- 1/4 C / 37 g red onion, finely diced
- 1/4 C / 37 g shallots, finely diced (you can substitute scallions or more red onion for shallots too)
- 1-2 large handfuls cilantro, chopped
- 1/2-1 green jalapeño, deseeded and minced
- 2-4 cloves garlic, minced
- 1/2-1 tsp red chili flakes
- 1/2 tsp cracked black pepper
- Fine pink Himalayan salt or sea salt to taste (yes, bacon is salty - but avocados generally need quite a bit of salt to taste their best, don't be shy!)
Instructions
- In a mixing bowl, mash avocados with a fork and mix with lime juice.
- Add remaining ingredients and mix well.
- Season to taste with salt and whatever else, that might be needed for that perfect balanced flavor.
STORAGE AND SHELF LIFE
- The guacamole stores well in the fridge, in an airtight container (like a mason jar), for a couple of days. But won't it brown and get 'yucky', you might ask? Not terribly fast! It does loose a bit of it's vibrant color though. But since both lime juice (antioxidants) and onions (sulfur and antioxidants) are involved, that helps in slowing the oxidation (which creates the browning) considerably. I saw a comparison once, about the best way to store avocado (for general freshness and the least browning to develop), and it turned out, that storing your cut avocado with some cut onion (in the fridge), was the best way to do it. Making a guacamole with onions in it or storing half an avocado with half an onion in a glass jar, plastic bag or container is really effective!
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