Award Winning Cinco De Mayo Guacamole With Blue Cheese and Sage

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“I saw this on Food Network's The Best Thing I Ever Ate. Michael Simon was raving over it. It sounded so interesting I had to make it and just happened to have everything on hand(okay, I was out of cilantro, but didn't let that stop me). I didn't have the six pepper blend, but did have black, white and pink peppers, so used that in the pepper mill. This is very different from the traditional guacamole. The name of the episode, was the totally unexpected, after all. Adapted from Web Gangsta who recreated the recipe from Lopez Southwestern Kitchen in Cleveland, Ohio.”
2-3 cups, about

Ingredients Nutrition


  1. Combine onion, tomato, jalapeno, cilantro,cumin powder, kosher salt and garlic in a bowl. Mix well, cover, and sit in refrigerator for at least 60 minutes.
  2. Chop 1 avocado into small chunks. Add to bowl with other ingredients.
  3. Mush remaining 2 avocados and add to bowl. Fold into mixture.
  4. Add blue cheese and bacon crumbles. Fold again, try not to stir the guacamole up too much, as you want to maintain the firmness of the avocados as much as possible.
  5. Add Tabasco, chipolte powder, sage and Six Pepper Blend to taste. Fold in as necessary.
  6. Squeeze 1/2 lime over mixture. Fold in again.
  7. Serve with chips and enjoy!

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