Bacon and Tomato Guacamole
(from Lucianolinda’s recipe box)
Source: Arkansas Democrat Gazette- Kelly Brant
Categories: Dips- Spreads- Salsa
Ingredients
- 1/2 medium white onion, chopped into 1/4-inch pieces
- 5 strips thick bacon
- 3 ripe avocados
- Juice of 1 to 2 limes
- 1 to 2 canned chipotle chiles in adobo sauce, removed from the canning sauce, stemmed, slit open, seeds scraped out and finely chopped, opt.
- 1 medium to large ripe tomato, cored and chopped into 1/4-inch pieces OR 1 cup quartered cherry or grape tomatoes
- 1/4 cup coarsely chopped fresh cilantro, plus more for optional garnish
- Salt
Directions
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Place onion in aa bowl of cold water; ser aside.
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In a large skillet, cook bacon in a single layer over medium low heat, turning occasionally, until crispy and browned, about 10 minutes. Drain on paper towels, then crumble; set aside.
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Cur around each avocado, from stem to blossom end and back again, then twist the tow halves apart. Dislodge the pit. Scoop the flesh from the skin into a large bowl. Mash the avocados with the lime juice into a coarse puree.
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Drain onion and shake off the excess water and transfer to the bowl, along with the chipotle chiles (if using), tomatoes, cilantro and about 2/3 of the bacon. Gently stir to combine all of the ingredients. Taste and season with salt.
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Cover with plastic wrap directly on the surface of the guacamole and refrigerate until ready prinkle with the remaining bacon and cilantro, if using and serve.to serve. Scoop guacamole into a serving dish.
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