1/4 cup butter or ghee, softened at room temperature – you can make your own ghee (55 g / 2 oz)
2 cloves garlic, crushed
1 small chili pepper, finely chopped
1/2 small white onion, diced (35 g / 1.2 oz)
1 tbsp fresh lime juice (~ 1/4 lime)
freshly ground black or cayenne pepper
1/4 tsp salt or more to taste
1-2 tbsp freshly chopped cilantro
4 large slices bacon (120 g / 4.2 oz)
Preheat the oven to 190 °C/ 375 °F. Line a baking tray with baking paper. Lay the bacon strips out flat on the baking paper, leaving space so they don’t overlap. Place the tray in the oven and cook for about 10-15 minutes until golden brown. The time depends on the thickness of the bacon slices. When done, remove from the oven and set aside to cool down.
Halve, deseed and peel the avocado. Place the avocado, butter, chili pepper, crushed garlic, cilantro and lime juice into a bowl and season with salt and pepper.
Mash using a potato masher or a fork until well combined. Add the diced onion and mix well.
Pour in the bacon grease from the tray where you baked the bacon and mix well. Cover with a foil and place in the fridge for 20-30 minutes.
Crumble the bacon into small pieces and prepare for “breading.” Remove the guacamole mixture from the fridge and start creating 6 balls. You can use a spoon or an ice-cream scooper. Roll each ball in the bacon crumbles and place on a tray that will fit in the fridge.
Enjoy by itself! Eat immediately or store in the fridge in an airtight container for up to 5 days.