Guy Guacamole

Sunday clears away the rust of the whole week.
Joseph Addison

Bacon Guacamole

It is not the norm for Michael to go for the salsa or the guacamole on the table, but I managed an irresistible version that we just love and of course once again, bacon is the big draw!  A spicy version, but I adjusted the amount chipotle chiles and it worked out fine and very tasty, once again hardly any left.  I took a chance on making it ahead of time hoping that it would turn brown before serving and with the acidic additions and the tight plastic seal it was perfect at serving time.

5 strips medium-thick smoked bacon
3 medium-large (about 1 ¼ pounds) ripe avocados
½ medium white onion, chopped into ¼-inch pieces
2 or 3 canned chipotle chiles en adobo to taste, removed from the canning sauce, stemmed, slit open, seeds scraped out and finely chopped (pretty smoky  spicy to adjust to your taste)
1 medium-large round, ripe tomato, cored and chopped into ¼-inch pieces
¼ cup (loosely packed) coarsely chopped fresh cilantro (thick bottom stems cut off), plus a little extra for garnish
Salt
1 or 2 tablespoons fresh lime juice

In a large skillet, cook the slices of bacon in a single layer over medium heat, turning them occasionally, until crispy and browned, about 10 minutes. Drain on paper towels, thencoarsely crumble. Cut around each avocado, from stem to blossom end and back again, then twist the two halves apart. Dislodge the pit. Scoop the flesh from the skin into a large bowl. Using an old-fashioned potato masher or a large fork or spoon, mash the avocados into a coarse puree. Scoop the onion into a small strainer and rinse under cold water. Shake off the excess water and transfer to the bowl, along with the chipotle chiles, tomatoes, cilantro (save out a little for garnish if you wish) and about ⅔ of the bacon. Gently stir to combine all of the ingredients. Taste and season with salt, usually about teaspoon, and enough lime juice to add a little sparkle. Cover with plastic wrap directly on the surface of the guacamole and refrigerate until you’re ready to serve. Scoop the guacamole into a chilled serving bowl.

***A quick additional note:  I am having the leftover guac for lunch and there is just a hint of color change after being refrigerated overnight again sealed with plastic.
Guacamole3

 

Bayless, Rick (2010-07-05). Fiesta at Rick’s: Fabulous Food for Great Times with Friends (Kindle Locations 179-189). W. W. Norton & Company. Kindle Edition.