Spicy Bacon Guacamole
This recipe transforms classic guacamole with the addition of crispy bacon and tangy pickled jalapenos. The creamy avocado base is seasoned with lime, cumin, salt, and pepper before being mixed with red onion, jalapenos, and tomato. Finished with a garnish of crumbled bacon and fresh tomato, it is an ideal side dish or dip to serve with tortilla chips for a flavourful snack or appetiser.
Ingredients
- 4 strips bacon
- 2 ripe avocados
- 1 tablespoon fresh lime juice
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper
- 1/2 small red onion, finely chopped (about 1/4 cup)
- 2 to 4 tablespoons drained jarred pickled jalapeno slices, chopped, plus 2 teaspoons brine
- 1 plum tomato, seeded and chopped
- Tortilla chips, for serving
Method
- Arrange the bacon strips in a large skillet and cook, turning them occasionally, until they become crispy, which should take 8 to 10 minutes. Move the cooked bacon to a plate lined with paper towels to drain.
- While the bacon cooks, cut the avocados in half and remove the pits. Transfer the avocado flesh into a medium bowl and mix in the lime juice, cumin, 3/4 teaspoon salt and 1/4 teaspoon pepper. Use a fork to mash everything together until it is combined but still retains some texture.
- Add the finely chopped red onion, the chopped pickled jalapenos along with 2 teaspoons of their brine, and the chopped tomato to the bowl, setting aside a small amount of tomato for later. Crumble the drained bacon into the mixture, reserving a spoonful for topping, and stir everything to combine. Finish by garnishing with the saved tomato pieces, the reserved bacon, and extra pickled jalapenos if desired. Serve accompanied by tortilla chips.
Nutrition (per serving)
Nutrition data not available.
Recipe details
CategorySide dish
Cuisineamerican
AuthorFood Network UK
