- 3
5/5
(1 Votes)
Ingredients
- 5 strips medium-thick bacon (full-flavored smoky bacon is great here)
- 3 medium-large (about 1 1/4 pounds) ripe avocados
- 1/2 medium white onion, chopped into 1/4-inch pieces
- 2 or 3 canned chipotle chiles en adobo to taste, removed from the canning sauce, stemmed, split open, seeds scraped out and finely chopped
- 1 medium-large round, ripe tomato, cored and chopped into 1/4-inch pieces
- 1/4 cup (loosely packed) coarsely chopped cilantro (thick bottom stems cut off), plus a little extra for garnish
- Salt
- 1 or 2 tablespoons fresh lime juice
Preparation
Step 1
In a large (10-inch) skillet, cook the slices of bacon in a single layer over medium heat, turning them occasionally, until crispy and browned, about 10 minutes. Drain on paper towels, then coarsely crumble.
Scoop the onion into a small strainer and rinse under cold water. Shake off the excess water and transfer to the bowl, along with the chipotle chiles, tomatoes, cilantro (save out a little for garnish if you wish) and about 2/3 of the bacon. Gently stir to combine all of the ingredients. Taste and season with salt, usually about 1/2 teaspoon, and enough lime juice to add a little sparkle.
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