This guacamole is also delicious as a sandwich filling put between a couple of slices of your favourite bread with a lettuce leaf or two for a stunning paper bag lunch or even have it on toast for breakfast – it’s got all the flavours of a BLAT.
Guacamole with Bacon, Tomato & Chilli
The chipotle flake adds a nice bit of heat, but for something a bit tamer you could use Orcona Smoked Sweet Paprika.
Makes about 2 cups
3 (160-180g each) ripe avocados
200g bacon, rind removed
¼ cup lemon juice
½ (50g) small red onion, finely diced
1 (125-150g) tomato, peeled, seeded and diced
3 tbsp chopped flat-leaf parsley or coriander
½ tsp Orcona Smoked Chipotle Flake, or to taste
salt and freshly ground black pepper, to taste, if necessary
1 Place bacon in a non-stick frying pan over a medium heat and cook until golden and crisp. Drain on paper towels and when cool enough to handle break into pieces.
2 Cut avocados in half, remove pit, then scoop flesh from skin and place in a bowl. Add lemon juice and roughly mash.
3 Add bacon (reserve some for garnishing), onion, tomato, parsley or coriander and chipotle flake and mix to combine. Season to taste. Spoon into serving bowl, scatter with reserved bacon. Serve with corn chips, crackers or vegetable crudities for dipping.
Happy cooking and eating.
Recipe by Rachel Blackmore
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Other recipes using avocado you might like to try: