Normally we have guacamole 2-3x a week, and lately it's been 4-5x a week. This version is by far our favorite. Savory bacon + charred sweet corn put this guacamole over the top. You need to try it!! It's definitely restaurant worthy! This recipe serves two.
Tip for picking the best avocados
- When you are ready to make the guacamole the avocado should push in with gentle pressure, but ideally not be "mushy". They are dark in color at this point
- When you are peeling the avocado, the skin should "fall off" as you peel or be easy to peel to let you know it's ripe and the most delicious
- When we buy the avocados on Sunday for the week, they are usually hard and a bright green color. They will ripen throughout the week.
- If you want to speed the ripening process up (your avocado is hard and bright green) then you can put it in a brown paper sack with a banana for a day.
Our basic guac has the following ingredients:
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2 Ripe large avocados
2 Tablespoons of finely chopped Red Onion
1 green onion chopped
1/2 or 1 whole Jalapeno, chopped and deseeded
Juice of 1 whole lime
Juice of 1/2 a lemon (yes you need both lime and lemon!)
salt and pepper to taste
3 Tablespoons of chopped Cilantro (optional, some people hate cilantro! I love it!)
Donkey Chips (NOT optional in our opinion , we can't get enough of these)
For this recipe also have on hand:
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Frozen Roasted Corn from Trader Joe's
2-4 Slices of Cooked Bacon, chopped
Trader Joe's Elote Seasoning
1. Mash the avocados with a potato masher or a fork
2. Squeeze the citrus in
3. Add the rest of the ingredients and stir to combine!
4. Refrigerate 15 minutes to cool all the ingredients before serving.
Another favorite is this mango jalapeno guacamole recipe here and mix up a skinny spicy margarita while you're at it!