I’m very excited to have joined the Secret Recipe Club, a blog hop, where each month I’m secretly assigned someone’s blog, and get to make one of their recipes. For November I was assigned Heather’s blog, Its Yummy to My Tummy. After clicking around for a while, I realized that she and I have a lot in common. We both love to cook for friends and family, and our blogs were partially born due to the “can I get this recipe?” question being asked over and over!
Heather had lots of delicious stuff to choose from, but I was drawn to this bacon and sun-dried tomato guacamole. A. I love guacamole B. I’m a big Rick Bayless fan, and she adapted this recipe from a few of his, and C. This is perfect football food to appease The Hubs! Guacamole is one of those foods that you can pretty much add anything to, and Heather’s adaptation was a total winner!
Bacon and Sun-Dried Tomato Guacamole recipe from It’s Yummy to My Tummy
4-5 slices of bacon (about 1/2 cup or so crumbled up)
2 ripe avocados
1/2 medium onion, diced (about 1/4 cup diced)
1/4 cup of fire-roasted red bell peppers, chopped (can find these peppers already roasted and prepared in a jar) **I roasted my own over the flame on my gas stove. Cook until blackened, then put in a plastic bag for 15 minutes. Peel and chop**
1/3 cup soft sun-dried tomatoes, chopped ***I’ve made these from scratch before too….not this time
1/4 cup fresh cilantro, chopped
about 1/2 fresh lime
Prepare bacon and cook to desired crispiness. When cool, crumble bacon. Cut open and prepare avocados by scooping out the avocado and place in a mixing bowl. Mash avocados with a fork or potato masher. Next, add in diced onion, cut up sun-dried tomatoes, cilantro, bacon crumbles, and red roasted peppers. Add in the lime juice at the end and season with salt if needed. Cover guacamole with plastic wrap directly against the guacamole so that it does not turn brown as fast. Keep in refrigerator. Can garnish with extra cilantro and bacon when ready to serve.