Bacon and Tomato Guacamole
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8 servings
Bacon and Tomato Guacamole
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Adapted from here.
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Ingredients
- 6 Bacon hickory smoked, strips
- 1 1/4 pounds hass avocado ripe, 5 small or 3 larger ones
- 1/2 white onion medium, chopped into 1/4 inch chunks
- 2 chipotle chiles large or 3 small canned, stems and seeds removed, finely chopped
- 1 tomato ripe, seeded, cored, chopped into 1/4 inch pieces
- 1/4 cup cilantro leaves loosely packed, coarsely chopped, plus extra for garnish
- kosher salt
- lime juice fresh
- tortilla chips for serving
Instructions
- Preheat your oven to 400°F and place a rack in the center of the oven.
- Lay strips of bacon on a cooling rack set over a baking sheet. Bake for 15 to 20 minutes or until golden brown and crispy. Transfer bacon to a paper-towel lined plate to remove excess grease. Set aside to cool. You can also do this in a large skillet on the stove top.
- Cut each avocado in half lengthwise, remove the seed then scoop flesh into a large bowl. Coarsely mash with a large fork.
- Place chopped onion in a medium mesh basket strainer and rinse with cold running water. Shake dry then add to the bowl with mashed avocado. Next crumble or coarsely chop 5 of the 6 strips of bacon and add to the bowl. Add tomato and cilantro then gently stir to combine all ingredients. Season to taste with kosher salt (a few small pinches) and fresh lime juice (1 to 2 tablespoons).
- Transfer guacamole to a nice serving bowl (or a molcajete). Crumble or coarsely chop the last slice of bacon and sprinkle over top. Finish with a few scattered chopped cilantro leaves. Serve with a bowl of tortilla chips.
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