Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6 people
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!
- 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
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!