My family and I recently made our annual trip back to our hometown of Sacramento to visit family and friends (and to get out of the desert Summer heat for awhile). It’s always great catching up with everyone, and even after four years it’s still feels like no time has passed when we spend time together; it’s like we pick up right where we left off the last time, and that’s the mark of true friendship.
We did a lot of fun things while we visited, and many of them involved food. I went to one of my favorite sushi restaurants: Mikuni. Mikuni has the most amazing sushi; I always make it a point to visit at least once every time I visit Sacramento. Mikuni-if you’re reading this, please, please, please open a restaurant in Phoenix!
Our friends also prepared tasty meals for us while we were in Sacramento. One of our friends in particular is quite the grill master and made a delicious tri-tip steak with his very own seasoning blend, hand made with a mortar and pestle! While he was grilling up this tasty meat morsel, he told me that he had previously made guacamole with avocados grilled on the outdoor grill! After some discussion about the grilled avocados, we decided that we should make a guacamole with all grilled vegetables, and because we are both firm believers that everything’s better with bacon, we wanted to add bacon to the guacamole to add to the smoky flavor.
A few days later we tried out our recipe creation and it was fantastic! The grilled avocado, onion, pepper and garlic gave the guacamole a unique flavor, and the bacon added to the deliciousness. My friend used a charcoal grill; I wasn’t sure if the same grilled flavor would come out in the guacamole if the vegetables were grilled on a gas grill, so I tried it again when we returned home from our vacation and it had the same great flavor on the gas grill. This is definitely a great appetizer for a backyard BBQ!
- Four avocados, peeled and pitted
- 1/2 red onion
- One jalapeno
- One Roma tomato
- Two cloves of garlic (see notes)
- 4-5 strips of bacon
- Juice of one lime
- One handful of cilantro, chopped
- Pinch of cayenne pepper; approximately 1/8 teaspoon.
- Salt, to taste
- Chop the bacon into small chunks and cook until crispy. Remove from the bacon from the pan with a slotted spoon and place it on a paper towel lined plate and set aside.
- Brush the avocado, onion, jalapeno, and tomato with olive oil. Heat a grill to medium heat. Place the vegetables on the grill. With the exception of the Jalapeno, the goal with grilling the vegetables is to give them a smoky, grilled flavor, so you won't need to grill them for long-approximately 3-5 minutes. I grilled the jalapeno for an extra minute or two to char and soften it. If you choose to grill the garlic, grill it until the head of garlic is softened.
- Once all the vegetables have been grilled, place the avocado in a serving bowl and mash it with a fork. You'll want to mash it until there aren't any large chunks, but the avocado will still be slightly chunky. Squeeze the lime juice onto the avocado.
- Mince the red onion and garlic and add it to the avocado. Chop the tomato and jalapeno and add as well. I left the seeds in the jalapeno to add a little heat, but if you prefer, you can de-seed the jalapeno. Add the chopped bacon and cilantro and stir to combine all of the ingredients. Add a little salt to taste and a pinch of cayenne and stir into the guacamole.
- I used a whole head of garlic, brushed olive oil and sprinkled it with salt and pepper, then covered in foil and grilled it with the rest of the vegetables. Once the garlic was soft, I used two of the cloves for the guacamole and saved the rest. The softened garlic can be pasted onto bread, added to mashed potatoes, whatever you like to eat with garlic. If you don't want to grill a full head of garlic, just use two minced cloves of garlic and don't grill it.