Guacamole

Name: Guacamole
Prep time: 20 min
Yield: 6 to 8 servings
Cuisine: Tex-Mex Menu
Ingredients: Onion — 2 tbsp; Garlic — 1 tbsp; Kosher Salt — 1 tsp; Lime Juice — To taste; Serrano Peppers — 1 to 3; Hass Avocados — 3; Coriander — 2 tbsp; Sun-Dried Tomatoes — 2 tbsp; Vine-Ripe Tomatoes — 1 small; Applewood Smoked Bacon — 4 strips

This best-ever fresh guacamole elevates the classic dip by incorporating smoky grilled serrano peppers, sun-dried tomatoes, and crispy applewood smoked bacon for an unmatched flavour profile. This chunky, satisfying blend is perfectly balanced with fresh aromatics and zesty citrus, making it a sophisticated yet simple side that will be the absolute highlight of any Tex-Mex feast or gathering.

Cuisines

Cooking Instructions

Preparation: 20 minutes
Cooking: 0 minutes

Servings: 6 to 8

Notes:

Grilling the serrano peppers until blistered is a critical step; it draws out their natural oils and adds a wonderful subtle smokiness that intensifies the flavour without drastically increasing the heat.

The base of the guacamole, made by muddling onion, garlic, salt, and lime juice together, is where the primary flavour resides; using a mortar and pestle or muddler helps break down these ingredients to fully release their essential oils.

While purists might hesitate to add extra ingredients, the combination of sun-dried tomatoes and crispy bacon provides a delicious texture and salty complexity that transforms this into a truly unique dip.

Choose Hass avocados that are ripe but firm; they should yield slightly to gentle pressure, but avoid those that are too soft or mushy, as they may be brown or overripe.

Serve this guacamole with sturdy, warm tortilla chips to withstand the chunkiness of the dip, ensuring every bite is loaded with all the flavourful ingredients.

Prepare Base
Combine diced onion, garlic, kosher salt, and lime juice in a mortar or bowl and muddle thoroughly with a pestle or wooden spoon to break down the ingredients and release their flavours.

Char Peppers
Grill the serrano peppers on a hot grill or pan until blistered and charred, then chop and add to the base mixture.

Combine
Gently fold in the scooped avocado flesh and freshly chopped coriander, mashing slightly to maintain a desirable, slightly chunky consistency.

Add Enhancements
Stir in the chopped sun-dried tomatoes, seeded and chopped fresh vine-ripe tomatoes, and crispy, chopped applewood smoked bacon until well combined.

Serve
Transfer the guacamole to a serving dish and serve immediately with warm tortilla chips to enjoy the fresh, bold flavours of this unique Tex-Mex dip.