Bacon’s Best Guacamole
I must admit that I’ve never been too much of a guacamole fan. I thought the texture was slimy and the taste was flavorless. My boyfriend encouraged me to give it another shot and made a batch of homemade guacamole for us one evening. I’ve been hooked ever since and once you try his recipe, you will be too!
4-5 ripe avocados
1 roma tomato
1 bell pepper
1 jalapeño (ribbed, seeded, and rinsed with cold water)
1 habanero (ribbed, seeded, and rinsed with cold water)
¼ red onion
2 garlic cloves (minced)
1 small can of corn
Sea salt and cracked black pepper to taste
Start out by cutting the avocados in half, removing the pit, and setting them aside in a small bowl. You’ll want these later to put back into the guacamole to help keep it green.
Scoop out the avocado from the skin and put into a large bowl or airtight container (which will also help keep your guac green). Mash up avocados using a slotted spoon or potato masher for 1-2 minutes.
Next finely dice all of your other vegetables.
A tip for the tomato:
Before adding, remove the seeds and… sliminess (best way that I could think of to put it). This will help keep your dip from getting watery after you’ve stored it.
A few tips for the peppers if you don’t use latex gloves to handle them:
- Remove ribs and seeds inside and rinse with cold water. You’ll still have great flavor and just a bit of a kick.
- Wash your hands immediately after cutting up and adding the peppers and use a bit of lime juice or vinegar to neutralize the pepper oils.
- Do NOT touch your eyes! We have done this so many times by accident!
Once you’ve added your vegetables, drain the corn, and add the entire can. Add juice from half of your lime and stir.
After all the ingredients are mixed well, throw some into a bowl, serve with tortilla chips, and dig in!
Now we’ve tried every trick out there to keep our leftover guacamole green and we finally have it down to a science.. literally!
Putting the avocado pits back in will help some, but not enough. First, the lime juice you added earlier will help keep the ripe green look, but right before you cover it, squeeze the remaining half lime over the top of the guacamole. I looked up the scientific explanation of why this helps and unless you’re one of my chemist friends, your eyes will glaze over trying to understand it. Just do it!
Second, lay a piece of saran wrap directly on the guacamole. This keeps the air from oxidizing the exposed guacamole. Cover the top of your bowl with another lay of saran wrap or just snap the lid on if you used a large airtight container.
Your guacamole should stay a nice bright green for 2-3 days. Maybe longer but we always devour ours way before then! ; )
Recipe by Joshua ‘Bacon’ Erickson