A molcajete filled with homemade fresh guacamole

Best-Ever Guacamole

Course: Appertizer
Cuisine: Tex-Mex, Mexican
Keyword: Avocado, Guac, Hass
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6 people
Calories: 155kcal
Author: Kris Longwell
Best-Ever Guacamole really is that: the best ever.  Be sure to grab the freshest ingredients, with avocados that are soft to the touch, but not mushy.  The roasted peppers add a depth of the taste that just can't be beat.  All the other ingredients work perfectly together! Ole! 
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Ingredients

  • 4 thick slices applewood smoked bacon
  • 1 to 3 serrano chili peppers 1 for mild, 2 medium, 3 spicy
  • 3 cloves garlic minced
  • 1/2 medium yellow onion finely chopped
  • 1 tsp Kosher salt
  • Juice of 2 fresh limes
  • 3 avocados soft to the touch, but not mushy
  • 2 tbsp fresh cilantro chopped
  • 2 tbsp sun-dried tomatoes, in oil chopped
  • 1 medium tomato, cored and seeded chopped

Instructions

  • Pre-heat oven to 350°F.
  • Lay the bacon on a baking sheet and cook for 15 to 17 minutes, flipping halfway through, until crispy.  Let cool, then dice. Set aside.
  • Heat your grill to medium heat, or heat a cast iron skillet to high heat.  Add the peppers (using a grill pan, or aluminum foil on the grill), and roast until blackened and blistered.  Remove, let cool, then dice.  Set aside.
  • In a molcajete (or sturdy bowl), use a pestle or wooden spoon to muddle (grind) the roasted pepper(s), garlic, onion, salt with the lime juice, until almost like a paste.
  • Cut the avocados in half, running a knife around the pit from top to bottom and back up again.  Remove the pit and scoop out the flesh from each half.
  • Add the avocados and cilantro to the muddled ingredients in the molcajete and mash with the back of 2 forks.  Mash until you reach the desired texture.
  • Top with bacon, fresh and sun-dried tomatoes.  Serve with warm tortillas chips at once!

Video

Nutrition

Calories: 155kcal