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Appetizers
Mexican
About 3½ cups
15 minutes
10 minutes
Not only is it delicious served as a dip with tortilla chips, it is great spooned over grilled chicken breast or pork chop, or atop the patty in a hamburger. Or for a whole new presentation, serve it bruschetta style: spoon small mounds of guacamole on toasted slices of rustic bread and top with a thin wedge of tomato or mango.
6 strips thick-cut bacon
4 ripe avocados, halved, pitted, diced
2 to 3 tablespoons fresh lime juice
1 ripe plum tomato, seeded, diced
½ medium red onion, finely chopped
1 serrano chile, seeded, finely minced (see Cook's Notes)
2 tablespoons finely chopped fresh cilantro
Salt
Tortilla chips
Hot sauce
Cook bacon in single layer in large skillet on medium-high heat until crisp, turning to cook both sides, about a total of 8 to 10 minutes. Drain on paper towels. Roughly chop into small pieces and set aside.
In medium bowl, combine avocado and juice; gently toss.
Add bacon, tomato, onion, chile, and cilantro; gently toss. Taste and adjust seasoning as needed, adding salt if necessary. Serve with tortilla chips and provide a bottle of hot sauce for those who might prefer a spicier bite.
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