The End All Be All of Guacamole?

by (454) Updated March 01, 2012 at 9:32 PM Created September 04, 2011 at 12:53 AM

I am a huge guacamole fan, and I want to make some some bacon and just sandwich it between to slices but I need a better recipe. I usually mash up avacodos, diced onions and tomatoes, a little cilantro, and squeeze in some lime or lemon. This just comes out a little bland to me and I wanted to see what my fellow hackers recommened to make a damn good guac.

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155 · September 04, 2011 at 12:57 AM

http://www.sonofgrok.com/2009/08/recipe-sog-guacamole-beef/ best guacamole ive ever stuffed in my face!

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20462 · September 04, 2011 at 1:02 AM

I'm fairly notorious for my love of guacamole using bacon as the vehicle to take the deliciousness from bowl to mouth.. so.. how I make it:

Avocado. Lime juice. Finely chopped scallion. Jalapeno finely chopped with seeds. Garlic ran over my microplane. Finely diced tomato that I de-seed. Salt. Pepper. Cilantro finely chopped. Smash. Thick cut applewood smoked bacon roasted until super crisp in the oven. Crack black pepper all over before putting in. Remove. Pat dry. Place guac in the middle of a plate. Surround with bacon. Dip. Slowly bring to mouth. Eat. Repeat.


353 · September 04, 2011 at 1:40 AM

I use a recipe similar to yours, but add some Chipotle chili in Adobo sauce. Adds a spicy, smoky flavor. Yum!

3500 · March 01, 2012 at 9:32 PM

Salt and pepper both, shallots, and making sure you get enough lime juice. I go 1/2 lime for each avocado.

423 · March 01, 2012 at 9:21 PM

A serrano pepper instead of a jalapeno adds a great flavor.. Not too spicy (1 pepper/3 avocados)

88 · September 04, 2011 at 5:44 PM

Better yet, guacamole is a great accompaniment to leftover meat or chicken dishes. When I have leftover chicken, I usually reheat it and then put the guacamole on top. It adds tremendous flavor and moistness.

15070 · September 04, 2011 at 1:04 AM

I like to add fresh coconut flesh...

Coconut & miso guacamole

Mash 3 small or 2 large avocados by hand.

Dilute 1 tsp miso in same amount of water until makes a thin paste. Should be more on the watery side.

Process diluted miso w/juice of 1 lime, ¼ cup flesh from 1 young Thai coconut, ¼ diced onion, handful of cilantro, 1-2 cloves garlic, 1 tsp cumin powder, pinch of Himalayan rock salt.

Option: for a smoky flavor, add a pinch of dried chipotle pepper (the seeds vs. the actual whole peppers)

Option: Add 5-6 diced heirloom cherry tomatoes or 1 small heirloom tomato after processing for texture & added flavor.

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