Bacon & Tomato Guacamole

I love bacon. I love tomato. I love guacamole.
This recipe has my name written all over it.

That's why when I learned of it from fellow food-lover/blogger, tang & bolster, I immediately bookmarked the recipe. Then shortly thereafter I went to the supermarket because I decided BTG was more important than [insert law school assignment here].


Ingredients

• 5 strips of thick sliced bacon (I used hickory style)
• 3 medium ripe Haas avocados
• 1/2 medium red or white onion, chopped (I used red)
• 2 or 3 canned chipotle chiles in adobo sauce (I pretty much used the entire can - it was small). The recipe says you should slit each pepper open and scrape out the seeds before finely chopping them, but who has time to do all that? Besides, a little bit of seeds ain't gonna hurt you. Bring on the heat!
• 1 large round, ripe tomato, chopped 
• 1/4 cup fresh cilantro, coarsely chopped
• salt to taste (I used only about 1/4 tsp. because I'm not a huge salt person. Plus, there's salt on the tortilla chips).
• 2 tbsp. of fresh squeezed lime juice

Instructions

1) In a large skillet, cook them bacon in a single layer over medium heat until they turn nice and crisp. Place them over a plate covered in paper towels to drain out the oil. Crumble into bacon bits.

Just look how they glisten...

2) Then, in a medium sized bowl, add the following: avocado (mash it up), onion, lime, salt, chipotle chiles, tomatoes, about 2/3 of the crumbed bacon, and cilantro. Some say the order makes no difference, but I like to think it does.

3) Then gently stir to combine all the ingredients. I added some of the adobe sauce that came from the can too for even more flavah-flav.

4) Cover with plastic wrap and refrigerate if serving later. Otherwise, top with remaining bacon bits and dig in!

yield: ~ 3 cups
type: Anytime!
difficulty: Easy
cost: $

---

Food for thought:

Why make cake if you're only going to destroy it? For you Angry Bird fans out there, enjoy! { link }