Restaurant quality guacamole is totally achievable with a few simple tips and tricks. You'll start by macerating onions with lime juice and salt to take the edge off. Next comes perfectly mashed, perfectly ripe avocados, and finally the mix-ins. Traditionally most recipes include diced tomatoes and cilantro. The addition of crisp bacon makes for a smoky, addictive guacamole that you can't-stop-won't-stop eating.
4slices thick cut baconWhole30 compliant if applicable
¼small red onionfinely minced
2tbspfinely chopped cilantro
½vine ripened tomatoseeds removed, finely chopped
Combine the onion, garlic, lime juice, and salt in a mixing bowl. Set aside to macerate for 10 minutes.
Cook the bacon while the onions macerate. Cut the bacon into ½” pieces using kitchen scissors. Place bacon into a 10” skillet and cook over medium high heat until the fat renders and the bacon is golden brown. Remove using a slotted spoon and set onto a paper towel lined plate to drain.
Add the avocado to the bowl and mash with the tines of a fork. Fold in the cilantro, tomato, and cooked bacon.
Taste for seasoning - this is very important! Adjust with salt and lime juice until the flavor sings.
Select ripe avocados that give gently when you squeeze them. Unripe avocados will be less creamy and harder to mash.
Mash the avocados with the tines of a fork or with a pastry cutter. Don't use a food processor or your guac will be more soupy than chunky.
Remove the tomato seeds before dicing so that you don't add excess water to the guacamole.
Always taste for seasoning and adjust the lime juice and salt as needed.
Storage: store in a tightly sealed container in the fridge for 1-2 days. Avocados brown easily, so guacamole is best served sooner than later.