Appetizer/Bacon-and-Tomato Guacamole

Appetizer/Bacon-and-Tomato Guacamole
Appetizer/Bacon-and-Tomato Guacamole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 5

    strips medium-thick bacon...smoky

  • 3

    medium-large (about 1 1/4 #) ripe avocados

  • 1/2

    medium white onion, chopped into 1/4" pieces

  • 2-3

    canned chipotle chiles en adobo to taste, removed from canning sauce, stemmed, slit open. seeds scraped out and finely chopped

  • 1

    medium-large round red tomato, cored and chopped into 1/4" pieces

  • 1/4

    cup loosely packedcoarsely chopped fresh cilantro

  • Salt

  • 1-2

    tbsp fresh lime juice

Directions

In a large 10" 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. Cut around each avocado, from stem to blossom end and then back again, then twist the two halves apart. Dislodge the pit. Scoop the flesh from the skin into a large bowl. Using an old-fashioned potato masher or a large fork or spoon, mash the avocados into a coarse puree. Scoop the onion into a small strainer and rinse under cold water. Shake off excess water and transfer to the bowl, along with the chiles, tomatoes, cilantro and about 2/3 of the bacon. Gently stir to combine all ingredients. Taste and season with salt, usually about 1/2 tsp and enough lime juice to add a little sparkle. Cover with plastic wrap directly on the surface of the guacamole and refrigerate until you are ready to serve. Scoop the guacamole into a serving dish, sprinkle with remaining bacon and cilantro. serve immediately.

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