Best-Ever Guacamole

Course: Appertizer

Cuisine: Tex-Mex, Mexican

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: people

Calories: 180kcal

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 taste that just can't be beat. All the other ingredients work perfectly together! Ole!

Print Recipe

Equipment

Molcajete or a sturdy bowl with a wooden spoon

Ingredients

4 thick slices applewood smoked bacon
1 to 3 serrano chili peppers 1 for mild, 2 medium, 3 spicy
3 cloves garlic minced
½ medium yellow onion finely chopped
1 teaspoon Kosher salt
Juice of 2 fresh limes
3 avocados soft to the touch, but not mushy
2 tablespoon fresh cilantro chopped
2 tablespoon sun-dried tomatoes, in oil chopped
1 medium tomato, cored and seeded chopped

Instructions

Preheat oven to 350°F.
Lay the bacon on a baking sheet and cook until crispy, flipping halfway through, until crispy. Let cool, then dice. Set aside.
4 thick slices applewood smoked bacon
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.
1 to 3 serrano chili peppers
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.
3 cloves garlic, ½ medium yellow onion, 1 teaspoon Kosher salt, Juice of 2 fresh limes
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.
3 avocados
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.
2 tablespoon fresh cilantro
Top with bacon, fresh tomatoes, and sun-dried tomatoes. Serve with warm tortilla chips at once!
2 tablespoon sun-dried tomatoes, in oil, 1 medium tomato, cored and seeded

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

Be careful with the peppers. We find half of a roasted serrano is great (seeds removed). One full serrano will add a low to medium spice. Two will give it a nice kick, and three will be very spicy.

Be sure to taste test before serving. Tweak to your liking. Sometimes you need a little more lime juice and salt. Just be sparing with the salt, once you add too much, you can't go back!

This is best served fresh, but it can be prepared hours in advance. Keep covered and refrigerated until ready to serve. Stir with a spoon.

Leftovers will keep for about 12 hours in the fridge (covered).

Nutrition