Happy National Guacamole Day!
I have happily and enthusiastically made a lot of guacamole over the summer – from happy hours with friends to drinks on the deck at the lake house with family. It is a quick, delicious, uncomplicated appetizer, even with anything you might want to add in, such as bacon, blue cheese, goat cheese or asparagus.
It reminds me of certain friends of ours – it is their signature dish, and they make it with such ease and grace – the epitome of relaxed entertainment.
It is a dish best enjoyed freshly made, so I feel like I am watching a live cooking show when our friends invite us over.
BACON AND TOMATO GUACAMOLE
1/2 onion, finely chopped
5 strips bacon
juice of 1 to 2 limes
1 to 2 canned chipotle chiles in adobo, finely chopped
1 tomato, cored and chopped into 1/4 inch pieces
1/4 cup chopped fresh cilantro
salt and freshly ground black pepper to taste
Place onion in a bowl of cold water, set aside.
In a large skillet, cook bacon in a single layer over medium-low heat, turning occasionally until crispy and browned, about 10 minutes. Drain on paper towels, then crumble, set aside.
Cut around each avocado, from stem to blossom end and back again, then twist the two halves apart. Dislodge the pit. Scoop the flesh from the skin into a large bowl. Mash the avocados with the lime juice into a coarse puree.
Drain the onion and shake off the excess water and transfer to the bowl along with the chipotle chiles, tomatoes, cilantro and about 2/3 of the bacon. Gently stir it to combine all of the ingredients. Taste and season with salt and pepper.
Scoop into a serving dish, sprinkle with the remaining bacon and cilantro.
Enjoy! I would love if you would share recipedoodle with your friends!
Recipe adapted from The Arkansas Democrat Gazette May 2012
6 avocados, diced
3 to 4 tomatoes, diced
1/2 red onion, finely chopped
1 serrano pepper, finely chopped
1/2 cup chopped fresh cilantro
1/2 cup fresh lemon juice
salt and freshly ground black pepper
Combine all ingredients in a bowl, seasoning to taste with salt and pepper.
Recipe adapted from Self Magazine, February 2012
CHEESE TOPPED GUACAMOLE
2 avocados, diced
1 tomato, diced
3 tablespoons red onion, finely chopped
1/4 cup finely chopped cilantro
2 tablespoons finely chopped mint
4 slices of pickled jalapeno, finely chopped
juice of 1 lime
salt and freshly ground pepper
queso oaxaca or goat cheese, crumbled
tortilla chips for serving
Mix the avocados, tomato, onion, cilantro, mint, jalapeno and lime juice, season with salt and pepper. Sprinkle with crumbled cheese and serve with tortilla chips.
Recipe adapted from Food & Wine, May 2009
3.5 ounces of Roquefort
2 tablespoons sour cream
2 ripe avocados
1 teaspoon sliced pickled jalapeno peppers, finely chopped
1 green onion, finely chopped
juice of 1 lime
Crumble or mash the cheese. Stir in sour cream. Add avocados, mash with a fork.
Stir in jalapenos, green onions and lime juice.
Recipe adapted from Relish Magazine
GUILT FREE GUACAMOLE
1/2 pound of asparagus, trimmed
1 tomato, chopped
2 cloves of garlic, minced
1/4 cup diced red onion
1/4 cup minced cilantro
juice of 1 lime
1 serrano pepper, minced
Steam the asparagus, when cool, cut them into 1/2 inch pieces and toss them in a blender with the other ingredients. Pulse until the guacamole is the textue you like. Season with salt and pepper.
Recipe adapted from Self, May 2013