Guacamole with Bacon, Scallions, and Tomato
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.
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...