-a great combo!
*1 lb thick-sliced bacon, cut into quarters, making approx. 2″ square chunks (and sprinkled with black pepper, if desired)
1/4 cup Bermuda onion, minced
2 cloves garlic, smashed & minced
cilantro, minced, added a pinch at a time,to taste
1 or 2 jalapeños, minced
2 ripe Campari or plum tomatoes, chopped very small
juice of 1 lime
dashes of Tabasco Jalapeño hot sauce, to taste
Sea salt and black pepper, to taste
Preheat oven to 400F degrees.
Lay out your raw bacon chunks in a single layer on a foil-lined, lipped cookie sheet/jellyroll pan. Bake until well done and crisp. Remove to a paper towel-lined plate to drain.
Meanwhile, make the guacamole.
Peel and pit avocados and mash in a bowl. Stir in the remaining ingredients,* taste testing as you go, until well mixed and desired flavor.
*Serve with bacon chips.
It’s probably just a me thing but, I always start adding fresh cilantro in very small amounts to any recipe because it seems fresh cilantro can very quickly turn your dish from delicious to having a soapy aftertaste.
* Another great variation is to simply crumble all that crisp bacon and either entirely incorporate it in the guacamole or make a nice border around the edge. Serve with Cantina-style (thin) tortilla chips.