Homemade Bacon Guacamole
If you’ve never had homemade guacamole, prepare for major life-changing event. After this, you’ll never want it at a restaurant again. After starting to make my own at home, I ordered some at my favorite Mexican joint, and just stared at the sad specimen they brought me. I used the salt and pepper and salsa on the table to try to fix it, but it was DOA. Homemade guac with fresh veggies is amazing. So you’re welcome.
Note: Nix the bacon if you want to keep this vegan. The bacon salt will add some great bacon flavor and you won’t even need the meat. But if you’re not a veggie, you’ll love the taste with real bacon in there!
6 ripe avocados
1/2 lb. bacon of your choice
1 medium yellow onion (choped)
1 medium roma tomato (chopped)
1 medium green bell pepper (chopped)
1 medium red bell pepper (chopped)
1 jalapeno pepper (chopped, seeds and veins removed)
1/8 cup lime juice
1/8 cup chopped fresh cilantro
2 tbsp. garlic powder
2 tsp. J&D’s bacon salt
1/2 tsp. cumin
1/2 tsp. cayenne pepper (optional)
Serves a dozen or so as an hors d’oeuvre; 4 as a meal
A note on avocados: If you’ve never made guacamole at home, you may not realize that picking good ones at the store can be pretty crucial. You want to squeeze your avocados to test them for ripeness. If they’re firm, put them down; they’ll be good in a couple days. If they’re super squishy, they are probably overripe and starting to darken. You want kind of a medium firmness. It should give to slight pressure, but not feel like a water balloon. Also, be sure to check the skin for any tears. Avocados go bad pretty fast, and if the skin has been punctured at the store, it’s probably already rotting inside.
Scoop the avocados. If you’ve got a tool for it, great; if not, just cut them in half with a knife (minding the pit in the center, just cut around it in a circular motion), then pluck out the pit with a spoon, and scoop out the yummy green stuff. Try not to scrape the skin with the spoon, or you might end up with flecks of tough avocado skin in there. Put the avocados into a big mixing bowl.
Smooshing the avocados is best done by hand using a big spoon. You may be tempted to use a food processor, but don’t do that. You’ll end up whipping it too hard, which will give it a lighter, airy texture, and that’s not what you want. It’s more work doing it by hand with the spoon, but it will pay off. Smash the avocado against the side of the bowl until all the big bits are pasted, then mix it up until the texture is consistent. Some people like to leave it a bit chunkier, but a nice smooth paste is generally preferred.
Add the lime juice, garlic powder, cilantro, bacon salt, cumin, and cayenne pepper (if you like it a little spicier) to the bowl, and mix it up. Give it a taste. You may want to add a pinch of salt, or more cayenne if you want it spicier.
Once your seasoning is right, add the onion and peppers and mix it up thoroughly.
Serve with tortilla chips.
Note: Guacamole doesn’t really keep. If you have leftovers and really want to save it, squirt some lime juice on top, press some plastic wrap down on top of it, and seal it in some Tupperware. The citrus and the airtight containment will keep it good longer, but it’s never as good as it is fresh. So eat it up!