Date Night Doins BBQ For Two
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Zesty Guacamole
Zesty Guacamole Growing up in Fallbrook, California we had access to REAL avocados. My mother would make guacamole in a huge bowl and my dad would set up the waffle iron. Dad would heat up big flour tortillas in the waffle iron and sail them to your plate like a Frisbee. 
Then, we would fill them with guacamole and eat them like big burritos. Mom made it with bacon, sweet onions, tomatoes and cilantro. Over the years I have added red pepper and garlic. Oh, this is good stuff. We sometimes have it just for dinner.
I still smile when I remember one year when my grandmother came to visit from Texas. Mom made a batch of guacamole. My grandmother not being familiar with how to roll or eat a burrito had no clue on how to catch the tortilla when it came your way.
Well, she made the mistake of asking my dad to “toss her a tortilla” then turned to talk to someone. I saw that thing sailing through the air and hit my grandmother right in the side of the head. She squealed and we all laughed to tears.
In the years to follow she always kept an eye on him when it came to tortillas. Being a Marine through and through, Patti just waits for him to yell “incoming!”
They are all gone now, but for dad. I still have the memories of the love and fun we all shared at that big table with the tortillas flying in the air.
Prep Time: 20 minutes
Ingredients:
10 or 12 large avocados (ripe)
3 Tbsp. red pepper flakes (optional)
2 Tbsp. coarse black pepper (optional)
5 Tbsp. dried crushed garlic (optional)
3 Tbsp. lemon juice
3 Tbsp. Worcestershire sauce
1 Tbsp. Country Bob’s season salt (optional)
1 medium sweet onion, diced
2 medium tomatoes, diced
1 small bunch cilantro, chopped
¼ lb. bacon, chopped
1 cup mayo (optional, but awesome with our recipe for garlic mayo)
Directions:
The spices above are optional, of course. I like things with a little zing, so you can add these to your taste. Sometimes I add the mayo and sometimes not, it is a little creamier with it. I have been making it this way for almost 20 years and everybody that tries it always keep coming back for more.
Slice your avocados and remove seed. An easy way to get the seed out it hit it with your knife just hard enough for it to stick in the seed and twist it. The seed will pop right out. Be careful here you are not cutting trees and avocados are slippery.
Using a large spoon, spoon the avocado out of the shell into a large bowl. Mash it up. I use a potatoes masher but you can use a fork if you prefer.
Cook bacon until just crisp while you are doing the avocados. I cook the bacon in the microwave. When cool, cut bacon with kitchen shears. (easy) Dice the onions and tomatoes. Add everything in with the avocados and gently mix well.
Serve as a dip or in tortillas or however you want. It’s good on burgers, too.
Hit the seed with your knife just hard enough for it to stick and twist.
The seed will pop right out.
Mash the avocados.
Add mayo.
Add seasonings.
Mix well
I have learned that if you let it rest for awhile or overnight it blends and just gets better.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste.
Take it and run with it….
Enjoy,
Ken & Patti
