I just went to Trader Joe’s and there it was… the most perfect selection of Haas Avocados. Avocados are a staple in my diet, but this is the first time in months they actually looked really great. I felt around and picked out the ripe/almost ripe ones.
It wasn’t until I got home and was unpacking groceries did I realize I bought way too many. Like… six more than I needed. Oops. Time for some guacamole!
come to momma…
I grabbed the ripest two and got to chopping. My guacamole recipe is a little unorthodox compared to traditional Mexican Guacamole (this could be because my heritage is French-Danish-German-English-Etc). I use shallots instead of onions, olive oil for some slip, and bacon for the saltiness: it’s basically the best guacamole recipe ever.
grab a cutting board, sharp knife, bowl, fork, baking sheet, foil
- 2 Haas Avocados
- Bunch of Cilantro
- Small Shallot
- Habanero Chili Pepper
- Sea Salt
- Olive Oil
- And…. 2 strips of bacon!
- Set oven to 375 degrees.
- Line the baking sheet with foil, put the strips of bacon on it, and bake for 7-12 minutes until crispy.
- Meanwhile cut your avocados in half, score them into small squares, and squeeze them into bowl. Mince the shallot, chop the cilantro, and start mashing it all together.
- Depending on how hot you want your guacamole, mince the chili pepper and toss it in (taste as you add, so you don’t make it too spicy) I used 1/2 my pepper. Then squeeze with lime juice, add a pinch of salt, and a splash of olive oil.
- When the strips of bacon are crispy, blot them down with paper towels and roughly chop them. Add to your bowl and give it a final stir. Place the pit in the bowl to slow down the browning process.
The first time I ever added bacon to guacamole was for a burger I was making. I hate it when I’m eating a sandwich or a burger and all the ingredients slip out; and I find whole strips of bacon notorious for poor sandwich construction. But I didn’t want to ditch the bacon, so I chopped and added it to my guacamole, making every bite of that burger rich with flavor, and no slippage.
I’ve been doing it like this ever since.