Categories: Dips- Spreads- Salsa

Ingredients

• 1/2 medium white onion, chopped into 1/4-inch pieces
• 5 strips thick bacon
• 3 ripe avocados
• Juice of 1 to 2 limes
• 1 to 2 canned chipotle chiles in adobo sauce, removed from the canning sauce, stemmed, slit open, seeds scraped out and finely chopped, opt.
• 1 medium to large ripe tomato, cored and chopped into 1/4-inch pieces OR 1 cup quartered cherry or grape tomatoes
• 1/4 cup coarsely chopped fresh cilantro, plus more for optional garnish
• Salt

Directions

1. Place onion in aa bowl of cold water; ser aside.

2. In a large skillet, cook bacon in a single layer over medium low heat, turning occasionally, until crispy and browned, about 10 minutes. Drain on paper towels, then crumble; set aside.

3. Cur around each avocado, from stem to blossom end and back again, then twist the tow halves apart. Dislodge the pit. Scoop the flesh from the skin into a large bowl. Mash the avocados with the lime juice into a coarse puree.

4. Drain onion and shake off the excess water and transfer to the bowl, along with the chipotle chiles (if using), tomatoes, cilantro and about 2/3 of the bacon. Gently stir to combine all of the ingredients. Taste and season with salt.

5. Cover with plastic wrap directly on the surface of the guacamole and refrigerate until ready prinkle with the remaining bacon and cilantro, if using and serve.to serve. Scoop guacamole into a serving dish.

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