As a former Californian and a current Texan, there are few foods in the world that scream warm weather like a heaping dish of cool, refreshing, chunky guacamole. (Pico de Gallo also goes on this list.) It’s one of the first things put on your table in most good Tex Mex restaurants, will always be found at a cookout or tailgate party.
Of course guacamole is far more than just a dip for tortilla chips. It can be used as a garnish, as a topping for meats, fish, or just slathered on a nice piece of crusty bread as a quick, healthy snack. It’s seriously good stuff.
Our chunky guacamole adds crumbled bacon for a smoky, crisp back note. Bacon takes it off the menu for vegetarians and vegans, but it’s still entirely gluten-free, and the pork can always be omitted or substituted with something else if need be. Guacamole is versatile like that. But hey, we love bacon, and we had some lying around, so we went with it, and it was good. Seriously good.
One of the other great aspects of a good chunky guacamole is that you can adjust it to fit the tastes of the people you’re serving. If you’ve got a party full of serious Texans, you’ll want to add a jalapeno or two to this recipe, or they will likely find it to be too tame. If you know you’ll be serving people who can’t eat pork, you’ll want to opt for another ingredient or omit it altogether.
No problem. Add or subtract what you need to to make this your own. The guacamole police aren’t going to be knocking on your door. (At least I don’t assume they will.)
- 2 Ripe avocados
- Sea Salt, to taste (About 1/2 teaspoon is a good place to start)
- The juice of 2 limes (or 1 average sized lemon)
- 1/2 of a small red onion, minced (About 1/2 cup)
- 1 anaheim chili pepper, stems and seeds removed, minced
- 2 to 3 Tablespoons minced fresh cilantro
- 1/2 cup finely chopped tomato. (If using roma or hothouse tomato, remove pulp and seeds.)
- 4 strips bacon, cooked crisp, drained, and crumbled finely
- A few grinds of black pepper, if desired.
- Cut avocados in half lengthwise, remove seeds and scoop pulp out into a medium sized bowl. Add lime juice and salt and mash roughly with a fork.
- Add remaining ingredients and mix well. Check for seasoning and adjust if necessary
- Serve immediately or store tightly covered in the refrigerator for up to 2 days.
Want it hotter? Use a jalapeno pepper or some red pepper flakes. Want it smoother? Add a dollop of sour cream or Mexican crema. Feel like you want more tartness? Use lemon juice instead of the lime juice. It's all up to what you and your family will enjoy.
What I would have done differently:
Nothing? A lot? It all depends on what I’m making the guacamole for. If we’re going to be using it as a dip or on toast, a chunky guacamole is the way to go. If I’m planning on adding the guacamole to other recipes as an ingredient, I might run all of the other ingredients through a food processor to get an incredibly smooth consistency. Just play with it until you find what makes you happy!