B, G, T

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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1 pound meaty bacon

3 small jalapeno or serrano peppers, seeded and finely chopped

2 large cloves garlic, grated or finely chopped

Juice of 2 limes

1 small to medium red or white onion, finely chopped

A small handful of cilantro tops, finely chopped

About 2 teaspoons cayenne pepper sauce   

1 teaspoon ground cumin (about 1/2 palm full)


3 vine or 4 to 5 Roma tomatoes

3 ripe Hass avocados

Garnishes to mix or match: edible flowers, cilantro leaves, scallions, pickled jalapeno pepper rings  

Two 12-ounce bags tortilla chips

12 large cooked or grilled shrimp (for more of a meal), optional


  1. Preheat oven to 375 degrees F and arrange the bacon on a slotted pan or wire rack-lined baking sheet and cook until very crisp, about 20 minutes. Remove and cool to handle.
  2. Meanwhile, to a medium-large mixing bowl add chile peppers, garlic, lime juice, onions, cilantro, cayenne sauce, cumin and salt.
  3. Halve and seed tomatoes by gently squeezing out seeds over garbage bowl, then slice and turn slices to side, then dice. Or, trim top and bottom of tomato and roll to detach the center tissue and seeds with a utility or paring knife, then slice and dice.
  4. Halve the avocados and separate, then knock a chef's knife into the pit and remove it. Place a wire metal rack over the bowl containing the onions, chiles, garlic and juice of limes and press the halved pitted avocados down over bowl and slide to separate the flesh from the skin. Mash the avocados and ingredients in bowl with a fork or potato masher and adjust seasonings.
  5. Arrange guacamole in wide shallow bowl and leave half of it exposed. Arrange lines of chopped bacon and tomatoes across the other half of the bowl and garnish with edible flower leaves or cilantro or scallions and some pickled jalapeno slices.
  6. Serve with chips of choice and grilled or cold cooked shrimp.