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Ingredients
- Bacon Heat Guacamole:
- 4 Hass avocados, skins and pits removed
- 4 teaspoons lime juice
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 1/4 ground black pepper
- 1/2 lb bacon
- Hot sauce
- Chipotle Corn Guacamole:
- 1 Tbs olive oil
- 1/4 cup diced red onion
- 1 cup corn kernels ( if canned, drain very well)
- 1 diced canned chipotle pepper packed in adobo sauce
- 3 minced garlic cloves
- 1 Tbs or more of adobo sauce from can
Preparation
Step 1
Basic:
1. In a medium bowl, use a fork or potato masher to mash the avocados. The guacamole should be mostly smooth, but with visible chunks. Mix in the lime juice, cumin, salt and pepper. Proceed with the recipe using one of the following mix-in combinations.
2. Guacamole is best served right away and at room temperature. If you must make it ahead and refrigerate it, cover it with plastic wrap, gently pressing the wrap over the entire surface of the guacamole. This, combine with the acid of the lime juice, should prevent the guacamole from browning.
Bacon heat:
arrange bacon evenly on wire oven rack. Bake @ 350 degrees for 20 minutes or until bacon is lightly crisped. Cool, then break into bite-sized pieces. Mix a splash of hot sauce & 3/4 of bacon into basic guacamole. Sprinkle remaining bacon over top.
Chipotle Corn:
Heat olive oil in skillet, add onion, corn & garlic. Saute' 2 minutes, remove from heat & let cool. Stir in chipotle pepper & adobo sauce & add mixture into base guacamole recipe.