Every Sunday my family and friends get together for 'Amazing Race Night'. If you haven't seen Amazing Race (what rock are you hiding under?), it's an American reality TV show with several teams of 2, racing around the world for a $1,000,000 prize. Our group is fairly adventurous and well traveled so we really enjoy all the different tasks they perform and locations they go to (and the drama amongst the teams is pretty entertaining as well).
We all take turns hosting each Sunday. Whoever hosts prepares the main course, with the rest divvying up appetizer, salad, bread/side dish, dessert and drinks. Last week I brought my Greek yogo honey pops, which were a hit! This past Sunday, I was responsible for the appetizer. Since our hosts were making Pozole (a traditional Mexican soup prepared with hominy and shredded meat and served with several fresh vegetable garnishes), I wanted to bring something to fit along with the Mexican menu.
I love avocados! I love bacon! As my friend said on Sunday, you'd be hard pressed to find something that is not improved by the addition of bacon. So I made bacon guacamole! After trying it, I'm not sure how bacon is not a mandatory ingredient in all guacamole recipes, but at least for me, (and maybe everyone who tried it on Sunday) it will be from now on.
After I finished making the guacamole I felt I needed something more (we have a crew of 11 adults and 1 toddler), so I used almost all the exact same ingredients and whipped up a fresh salsa cruda (mentioned here) as well.
They were both raved over, and disappeared in minutes (I'm slightly ashamed to tell you that we even drank the juice from the bottom of the salsa cruda bowl). Fresh. Simple. Delish. A great start to the amazing Pozole that followed (and I have to mention the crème brûlée that followed that, omgsogood)!
So, here she is in all her glory:
Bacon Guacamole6 slices bacon
4 large ripe avocados
4 Tbsp fresh lime juice from 1 large lime (and zest minced, *optional)
4 green onions, finely chopped
1/2 cup cilantro packed, roughly chopped
1/4 cup red onion, minced
1 medium tomato, chopped
3 cloves garlic, minced
1 jalapeño, finely chopped (or other chilli of choice, I used an inferno chilli from my garden)
1 tsp ground cumin
Salt and freshly ground pepper
Fry bacon until crisp, then leave to cool/drain on paper towels.
[Easy no splatter bacon tip: place cold bacon on a tinfoil lined, edged cookie sheet. Put in a COLD oven and turn heat on to 400° F. Bake for 20 minutes. Bacon:done.]
Spoon the avocados into a large bowl and roughly mash with the lime juice. Crumble the bacon and mix in along with the rest of the ingredients. Season with salt and pepper to taste. Rest in fridge for 1 hour before serving to let the flavours blend. Serve with tortilla chips.
Makes approx. 4 cups.
[aka Salsa Fresca, Salsa Mexicana, Pico de Gallo & Salsa Bandera]3 medium tomatoes, diced
2 Tbsp fresh lime juice from 1/2 a large lime (and zest minced, *optional)
1/2 cup red (or white) onion, diced
3 green onions, finely chopped
1/4 cup cilantro packed, roughly chopped
2 cloves garlic, minced
1 small jalapeño, finely chopped (or other chilli of choice)
Salt and freshly ground pepper
Add all ingredients into a medium sized bowl and stir to combine. Season with salt and pepper to taste. Let rest an hour, refrigerated, to allow flavours to blend. Serve with tortilla chips.
Makes approx. 2 cups.
I usually add a finely diced (yellow) bell pepper to my salsa to add more colour and texture, I just didn't have any on hand this time.
Purists will tell you that salsa cruda (pico de gallo) should only consist of jalapeño, white onion and tomatoes. This is supposed to represent the colours of the Mexican flag. I however, disagree because cilantro, garlic and all the other fresh ingredients added together make it SO much tastier! I say get creative, throw some diced jicama or mango in there. Serve it on chicken or with seafood (or with eagle and snake to truly satisfy those purists). Explore food, make it your own and enjoy!