Guacamole with Bacon, Scallions, and Tomato

Name: Guacamole with Bacon, Scallions, and Tomato
Yield: Serves 10 to 12 (Makes 2½ to 3 cups)
Cuisine: Mexican
Ingredients: 3 , medium avocados (preferably Hass); 3 , large scallions, thinly sliced (about 1/3 cup); 1 medium clove, garlic, minced; 1 , small jalapeño chile, minced (1 to 1 1/2 teaspoons); 1/4 cup, minced fresh cilantro leaves; 1/4 teaspoon, table salt; 1/2 teaspoon, ground cumin (optional); 6 slices, bacon, cooked, drained, and crumbled, reserving 1 teaspoon rendered fat; 1/2 , medium tomato, seeded and diced small; 2 tablespoons, lime juice

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Appears in Cook's Illustrated May/June 1999, America's Test Kitchen TV

The keys to velvety, chunky-textured guacamole are the right avocado and a minimum of mashing.

SERVES10 to 12 (Makes 2½ to 3 cups)

TIME15 minutes

WHY THIS RECIPE WORKS

Our best guacamole recipe put the avocado back where it belonged, at center stage. We started with fully ripe (the fruit yields slightly to a gentle squeeze when held in the palm of your hand), small, rough-skinned Hass avocados. Then we ma...

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