Guacamole with Bacon, Scallions, and Tomato

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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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