Best-Ever Guacamole
Servings: 6 people
Calories: 155kcal
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!
Print Recipe
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