Name: Guacamole with Bacon, Scallions, and Tomato
Total time: 15 min
Cuisine: MexicanLatin America & Caribbean
Ingredients: 3 medium avocados (preferably Hass); 3 large scallions , thinly sliced (about 1/3 cup); 1 medium clove garlic , minced; 1 small jalapeño chile , minced (1 to 1 1/2 teaspoons); 1/4 cup minced fresh cilantro leaves; 1/4 teaspoon table salt; 1/2 teaspoon ground cumin (optional); 6 slices bacon , cooked, drained, and crumbled, reserving 1 teaspoon rendered fat; 1/2 medium tomato , seeded and diced small; 2 tablespoons lime juice

Why This Recipe Works

Our best guacamole recipe put the avocado back where it belonged, at center stage. We started with fully ripe (the fruit yields slightly to a gentle squeeze when held in the palm of your hand), small, rough-skinned Hass avocados. Then we mashed a third of the avocados with a fork, combining them with the other ingredients (onion, garlic, jalapeño, cilantro, salt, and cumin). Dicing the remaining avocados and folding them in with a very light hand gave our guacamole recipe the chunky texture we prefer.

Before You Begin

To minimize the risk of discoloration, prepare the minced ingredients first so they are ready to mix with the avocados as soon as they are cut. Ripe avocados are essential here. To test for ripeness, try to flick the small stem off the end of the avocado. If it comes off easily and you can see green underneath it, the avocado is ripe, (see related Quick Tip).

Instructions

Halve one avocado, remove pit, and scoop flesh into medium bowl. Mash flesh lightly with scallions, garlic, jalapeño, cilantro, salt, cumin (if using), crumbled bacon, rendered fat, and tomato with tines of a fork until just combined.

Halve and pit remaining two avocados, scoop out flesh in one piece, and cube. Gently add the cubed avocados to the mashed avocado mixture.

Sprinkle lime juice over diced avocado and mix entire contents of bowl lightly with fork until combined but still chunky. Adjust seasoning with salt, if necessary, and serve. (Can be covered with plastic wrap, pressed directly onto surface of mixture, and refrigerated up to one day. Return guacamole to room temperature, removing plastic wrap at the last moment, before serving).