the best guacamole with bacon and seeds

guacamole with bacon and seeds

If you thought guacamole couldn’t get any better, have a go at this guacamole with bacon and seeds recipe. I made this last week and my son had eaten almost half of it before I made it to the table with the rest of that night’s dinner. While he may be lacking in restraint, he has great taste.

The bacon and pistachio guacamole at Zona Rosa in Los Gatos was the inspiration for this. Mention it to most locals and their eyes will glaze over with pleasure. I’m a bit over the bacon on everything thing but this is an exception. The salty bacon makes a great vehicle from bowl to mouth for the guacamole – much better than a tortilla chip and (if you are that way inclined, I am not) is of course paleo and gluten-free.

A word on bacon – In England I use either streaky bacon or regular back bacon. In America I’d choose a thick-cut dry cured bacon form the meat counter at Whole Foods as the thin bacon most commonly eaten for breakfast is too flimsy to dunk.

My guacamole makes no pretense of being authentic but it is blummin lovely and will make the gloomiest day feel like a sun-kissed California celebration.

I serve this as is but most often I serve it as part of our taco night. I’ll make a bowl and serve it with warmed tortillas, some leftover chicken or grilled salmon, wedges of lime and whatever veggies I have knocking around in the fridge – oh and a Margarita. I’ve written about my perfect taco combinations here.

as part of taco night

If, unlike me, you have a very restrained nature you may have leftovers. If you do, I suggest you smear the guac and bacon onto some toasted sourdough for breakfast. If you want to go for it, add a poached egg on top and you’re in heaven.

Ingredients (makes enough for 4 people as a side or starter)

4 slices of bacon – see note above – (or 8 or 12 or 16 depending on how greedy you are)

2 large perfectly ripe avocados

1-2 red peppers (bell peppers)

1-2 limes

sea salt and freshly ground black pepper

Fresh chillies or your favourite hot sauce

3 tablespoons of pistachios or seeds – either sunflower, pumpkin or a mixture

To make:

  1. Put a frying pan (I use my scanpan) on a medium heat and lay your bacon in it. Cook without any added fat for about 10 minutes, turning a couple of times until the bacon is really crisp. It can help to press down with a  flat spatula to really get the fat to melt.
  2. While the bacon cooks, chop your red pepper into small pieces (watch the video of how I do it here) and put the pieces in your serving bowl.
  3. Cut your avocado in half, remove the stone and carefully run your knife through the flesh so you make a criss cross of cuts. Then use a spoon to scoop the flesh in to the bowl of peppers. You should have some big chunks of avocado (see photo).ready to mash
  4. Put the zest of one of the limes (I use a Microplane zester) on top of the avocado then cut the lime in half and squeeze the juice into the bowl too. Add around a quarter teaspoon of salt then use a fork to give it a stir. Be pretty heavy handed. You don’t want to mash the avocado into a mush but you want a semi-chunky mixture. If you’re making this for people who like heat, add some chilli (chile) at this stage. If you’re cooking for people with varied heat-tolerance, just have them add hot sauce to their own serving.
  5. Check your bacon.
  6. Taste your guacamole. Most times I need to add more lime juice and zest so if you do, do it now. Limes can vary in sharpness and some yield more juice than others so you need to taste it yourself. Because the bacon is salty you don’t need to add much salt.
  7. Put your nuts or seeds into the pan with the bacon for the last minute of cooking and give it a shake. This warms the seeds and awakens the flavour.
  8. Cut the bacon into strips about the length of a finger and dunk them around the guacamole. Then spoon the nuts of seeds over the top of the guacamole and devour with as much grace as you can muster.

Equipment

You can now buy the equipment I use in this recipe through my shop. I’ve spent years testing my favourite bits of equipment so rest-assured that whatever I recommend is the best tool for the job and will give you great results without cluttering your kitchen with unused tools. You can also buy my other bits of essential kitchen equipment through this post.

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