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+ servings
Bacon and Tomato Guacamole

Bacon and Tomato Guacamole

Adapted from here.
Servings 8 servings
Author Brandon Matzek


  • 6 strips hickory smoked bacon
  • 1 1/4 pounds ripe Haas avocados (5 small ones or 3 larger ones)
  • 1/2 medium white onion, chopped into 1/4 inch chunks
  • 2 large or 3 small canned chipotle chiles, stems and seeds removed and finely chopped
  • 1 ripe tomato, seeded, cored and chopped into 1/4 inch pieces
  • 1/4 cup loosely packed, coarsely chopped fresh cilantro leaves, plus extra for garnish
  • Kosher salt
  • Fresh lime juice
  • Tortilla chips, for serving


  1. Preheat your oven to 400°F and place a rack in the center of the oven.
  2. Lay strips of bacon on a cooling rack set over a baking sheet. Bake for 15 to 20 minutes or until golden brown and crispy. Transfer bacon to a paper-towel lined plate to remove excess grease. Set aside to cool. You can also do this in a large skillet on the stove top.
  3. Cut each avocado in half lengthwise, remove the seed then scoop flesh into a large bowl. Coarsely mash with a large fork.
  4. Place chopped onion in a medium mesh basket strainer and rinse with cold running water. Shake dry then add to the bowl with mashed avocado. Next crumble or coarsely chop 5 of the 6 strips of bacon and add to the bowl. Add tomato and cilantro then gently stir to combine all ingredients. Season to taste with kosher salt (a few small pinches) and fresh lime juice (1 to 2 tablespoons).
  5. Transfer guacamole to a nice serving bowl (or a molcajete). Crumble or coarsely chop the last slice of bacon and sprinkle over top. Finish with a few scattered chopped cilantro leaves. Serve with a bowl of tortilla chips.