3-4avocadosaverage-size – soft and ripe (but not too soft)
1bunch green onions – diced
1/2purple onion – diced medium
1/2cilantro bunchchopped (top leaves only – no stems)
1tomatoseeds removed, diced
1jalapeñoseeds and spine removed (for us wimps) and diced small
1serrano pepperseeds and spine removed (for us even wimpier wimps) and diced small
Kosher salt(to taste)
Garlic salt or 1-2 fresh minced garlic cloves(to taste)
4-5cooked strips of bacon(optional) crumbled
Serves 3-5(simply double or triple recipe to serve more)
Roll avocados on counter to soften. Cut each length-wise and use knife to carefully karate chop out the avocado pits (save them – you'll need them in a few minutes). Use your knife to criss-cross cut avocado meat in each half.
With a spoon, scoop out diced avocado meat into a bowl then add the lime juice, lemon juice, kosher salt and garlic salt.
Use a fork to gently mush everything together-try to leave some chunks of avocado meat.
Do a quick taste test and add more salt, garlic salt and/or lime/lemon juice if needed.
Once desired flavor is achieved, gently fold in cilantro, tomatoes, green onions, purple onions, jalapeño and serrano peppers.
Crumble and sprinkle around the cooked bacon
I personally like my guac chilled, so this is where the saved avocado pits come in handy. Place them in the guac around the edges in the bowl and then cover with cellophane wrap, making sure the plastic wrap is touching the guac. These two tips keep your yummy concoction green and purdy!