spoiltpig - Recipe header - Gluten Free Guac with bacon!

Gluten Free Guac with bacon!

Be it Saturday night with a film or a Sunday afternoon with friends around for a get together, ‘dips and chips’ are most definitely a crowd pleaser. So sack off the shop bought guacamole and try our gluten free guac – avocado with award winning spoiltpig crisped up and mixed in. Winning.

What you'll need:

  • 4 large ripe avocados
  • 1 bunch of spring onions finely chopped
  • ½ a large red onion, finely chopped
  • ½ a bunch of chopped corriander leaves (no stems)
  • 1 large ripe tomato, seeds removed, chopped
  • 1 jalapeno pepper, seeds removed and finely chopped
  • 1 small green chilli (optional depending on how hot you like it!) seeds removed and finely chopped
  • Juice of 1 lime
  • Juice of ½ lemon
  • Maldon sea salt
  • 3 cloves crushed garlic
  • 5 rashers spoiltpig smoked or unsmoked back bacon

How to prepare:

Start by grilling the bacon. Line the grill sheet with aluminium foil and lay the rashers of spoiltpig bacon on the sheet allowing a fair amount of space between each rasher for it to crisp nicely. Turn over after 4 mins and cook for a further 4-5mins until well crisped up. Remove from the grill and place on a plate covered with kitchen paper and leave to cool.

Cut the avocados in half, remove the stones (but keep to one side) and scoop out the flesh with a spoon into a large bowl. Add the lemon and lime juice, a generous pinch of salt and the crushed garlic.

Use a fork to mix all the ingredients together well leaving some chunks in the avocados for texture. Gently fold in the corriander leaves, jalapeno and chilli peppers and the onions. When you’re happy with the flavour and texture, crumble in the crispy spoiltpig bacon and either serve immediately or keep chilled in the fridge until ready to serve. Put the stones of the avocados in the bowl with the guacamole to keep the fresh green colour.

Wallop this down with crackers, tortilla chips, crudités…the list is endless. Either way, you’re friends will be impressed!

BACK