Bacon and Tomato Guacamole
By Nick IversonPublished on June 24, 2013
Time
25 minutes
Yield
Serves 4 to 6 (Makes 2½ to 3 cups)
Ingredients
6 slices bacon, chopped3 ripe avocados ¼ cup chopped fresh cilantro 1 jalapeño chile, stemmed, seeded, and minced2 tablespoons finely chopped onion 2 tablespoons lime juice 2 garlic cloves, minced¾ teaspoon Salt ½ teaspoon ground cumin 1 tomato, cored and cut into ¼-inch pieces
Before You Begin
Store guacamole for up to 24 hours by pressing plastic wrap directly against its surface.
Instructions
- Cook bacon in 12-inch skillet over medium heat until crisp, 6 to 8 minutes. Transfer to paper towel–lined plate; set aside. Halve 1 avocado, remove pit, and scoop flesh into medium bowl. Add cilantro, jalapeño, onion, lime juice, garlic, ¾ teaspoon salt, and cumin and mash with potato masher (or fork) until mostly smooth.
- Halve and pit remaining 2 avocados. Carefully make ½-inch crosshatch incisions in flesh with butter knife, cutting down to but not through skin. Insert spoon between skin and flesh, gently scoop out avocado cubes, and add to mashed mixture. Add bacon and tomato and gently mash until mixture is well combined but still coarse. Season with salt to taste. Serve.
Time
25 minutesYield
Serves 4 to 6 (Makes 2½ to 3 cups)Ingredients
6 slices bacon, chopped
3 ripe avocados
¼ cup chopped fresh cilantro
1 jalapeño chile, stemmed, seeded, and minced
2 tablespoons finely chopped onion
2 tablespoons lime juice
2 garlic cloves, minced
¾ teaspoon Salt
½ teaspoon ground cumin
1 tomato, cored and cut into ¼-inch pieces
Test Kitchen Techniques
Ingredients
6 slices bacon, chopped
3 ripe avocados
¼ cup chopped fresh cilantro
1 jalapeño chile, stemmed, seeded, and minced
2 tablespoons finely chopped onion
2 tablespoons lime juice
2 garlic cloves, minced
¾ teaspoon Salt
½ teaspoon ground cumin
1 tomato, cored and cut into ¼-inch pieces
Test Kitchen Techniques
Ingredients
6 slices bacon, chopped
3 ripe avocados
¼ cup chopped fresh cilantro
1 jalapeño chile, stemmed, seeded, and minced
2 tablespoons finely chopped onion
2 tablespoons lime juice
2 garlic cloves, minced
¾ teaspoon Salt
½ teaspoon ground cumin
1 tomato, cored and cut into ¼-inch pieces
Test Kitchen Techniques
Why This Recipe Works
As party dips go, it’s hard to beat good guacamole, but many versions are as smooth and bland as baby food. We flavor our guacamole with onion, fresh herbs, spices, and a few other add-ins to keep it interesting. We mash one avocado with the seasonings to ensure that they’re evenly distributed and then gently fold in two diced avocados, keeping the texture nice and chunky.
Before You Begin
Store guacamole for up to 24 hours by pressing plastic wrap directly against its surface.
Instructions
- Cook bacon in 12-inch skillet over medium heat until crisp, 6 to 8 minutes. Transfer to paper towel–lined plate; set aside. Halve 1 avocado, remove pit, and scoop flesh into medium bowl. Add cilantro, jalapeño, onion, lime juice, garlic, ¾ teaspoon salt, and cumin and mash with potato masher (or fork) until mostly smooth.
- Halve and pit remaining 2 avocados. Carefully make ½-inch crosshatch incisions in flesh with butter knife, cutting down to but not through skin. Insert spoon between skin and flesh, gently scoop out avocado cubes, and add to mashed mixture. Add bacon and tomato and gently mash until mixture is well combined but still coarse. Season with salt to taste. Serve.
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