Bacon and guacamole? Genius! Why not use it on a sandwich?
Bacon & Tomato Guacamole
5 strips medium-thick bacon
3 medium-large, ripe avocados (about 1 1/4 lbs)
1/2 medium-large white onion, chopped into 1/4-inch pieces
2 canned chipotle chilies in adobo, up to 3 chilies, to taste, removed from the canning sauce, stemmed, slit open, seeds scraped out, and finely chopped
1 medium-large, round, ripe tomato, cored and chopped into 1/4-inch pieces (see Tip)
1/4 cup loosely packed, coarsely chopped fresh cilantro, thick bottom stems cut off
1 Tbs fresh lime juice, up to 2 Tbs
In a large, 10-inch skillet, cook bacon in a single layer over medium heat, turning occasionally, until crisp and browned, about 10 minutes. Drain on paper towels, then crumble into small pieces.
Cut around each avocado, from stem to blossom end and back again, then twist 2 halves apart. Scoop out pit and discard. Scoop flesh from skin into a large bowl. Using an old-fashioned potato masher or a large fork or spoon, mash avocados into a coarse puree.
Scoop onion into a small strainer and rinse under cold water. Shake off excess water and transfer to bowl, along with chipotle chilies, tomato, cilantro (save a little for garnish if you wish), and about 2/3 bacon. (If guacamole isn’t being served right away, don’t add bacon until just before serving, because it loses crispness as it sits in guacamole.) Gently stir to combine all ingredients. Taste and season with salt (usually about 1/2 teaspoon) and enough lime juice to add a little sparkle.
Cover with plastic wrap directly on surface of guacamole and refrigerate until ready to serve. Scoop guacamole into a serving dish, sprinkle with remaining bacon (and cilantro if you have it), and you’re ready to serve.
If the tomato is really ripe and juicy, cut it in half width-wise (across its “equator”), then gently squeeze out the jellylike seeds from each half. That will keep the guacamole from being runny.