To honor one of the greatest dips of all time, today is National Guacamole Day. Guacamole is an avocado-based sauce that dates back to the Aztec civilization. This sauce is used in both Mexican and American cuisine and can be used as a dip, condiment, or salad dressing. Iron Chef Michael Symon’s favorite guacamole is from Lozpez Southwestern Grill in Cleveland, Ohio. The legendary guacamole has sage, blue cheese, and sage. After Chef Symon described the crowd favorite on Food Network’s show The Best Thing I Ever Ate, the food blogosphere began creating their own renditions, called Iron Chef Guacamole.
Connie Veneracion, a food blogger and food photographer, has come up with one of the tastiest and easiest ways to make Iron Chef Guacamole. Get the recipe below!
Recipe, from Connie Veneracion
Ingredients
- 2 ripe avocados
- 3 strips of belly bacon (smoked, not honey-cured)
- 2 medium or 1 large plump tomato
- 2 red onions
- 3 to 4 bird’s eye chilies
- salt, to taste
- juice of 1 to 1 and 1/2 limes (or lemon)
- a small bunch of cilantro (reserve a few of the best leaves for garnish)
- 1/2 tsp. of dried sage leaves
- about 1/4 c. of crumbled blue cheese
Instructions
- Fry the bacon in a non-stick pan until browned and crisp. Crumble and set aside.
- Cut the avocado flesh into small pieces, roughly 1/4 inch cubes.
- Scoop out the seeds of the tomatoes. Roughly chop the flesh.
- Roughly chop the onion, chilies and cilantro as well.
- Toss all the ingredients in a bowl just until combined.
- Spoon into two to three small bowls, garnish with cilantro (and more blue cheese, if you like) and serve with tortilla chips or toasted bread.
Preparation time: 10 minute(s)
Number of servings (yield): about 2 cups
Ooooo I love the meat addition!! I would totally throw in some chicken or something! 🙂 I am really into trying a med. guac – with olives, artichoke hearts, and capers! Maybe sun-dried tomatoes too!