Sunday, February 2, 2014
I don't really care about football, and there has been more than one year that I didn't watch the big game at all. This year we're watching with some friends and the kids, though, so I found myself needing to make some appropriate finger food.
Thus here's my contribution to the outpouring of Super Bowl recipe posts: bacon guacamole.
When I make guacamole I don't usually stick to a precise recipe or ratio It's all about tasting as you go, and for me personally it's getting the level of salt and spice balanced by a kick of lime juice that makes the perfect version of the dip.
Bacon makes a lot of things better, though, and it certainly is a friend to the avocado. This recipe is for a large batch, so if you aren't making for a crowd I suggest using only 2 avocados and adjusting the proportions to suit.
Sometimes I'm a little lazy and rather than fresh tomatoes just stir some salsa into my guacamole. Tomatoes are much prettier, however, and are particularly nice here balanced with the crunch of the crumbled bacon.
1 lb. nitrite-free bacon
6 ripe avocados, peeled, cored and mashed
juice of 3 limes
2 medium jalapeños, seeded and diced small
large handful cherry or grape tomatoes, diced
1/2 medium red onion, diced
6 minced garlic cloves (or generous sprinkling of garlic powder)
1/4 cup minced cilantro
1-2 tsp. ground cumin
2 tbs. olive oil
salt & pepper, to taste
Cook bacon until crisp. Remove to a paper towel to drain, then crumble.
Mix all remaining ingredients in a bowl. Stir in bacon, reserving some to crumble on top of the dip along with a little extra chopped tomato and cilantro.