Ingredients
5slicesbacon,preferably thick cut
3largeripe avocados
3tspwine vinegar,red or white
¼cupred onion,minced
½tspgarlic powder
dash hot pepper sauce,such as Tabasco
½cupcrumbled blue cheese,divided
salt to taste
tortilla chips
pretzel chips
saltines
Preparation
Lay the bacon strips in a large skillet. Turn the heat to medium and cook for 5 to 10 minutes, turning frequently until the bacon is crisp.
Lay on a paper towel-lined plate to drain. When the bacon is cool enough to handle, crumble it and set it aside.
Cut the avocados in half pole-to-pole and twist them open. Remove the pit.
With a large spoon, scoop the avocado flesh into a medium bowl. Mash it with a large fork until it’s chunky-smooth.
Add 2 teaspoons vinegar, garlic powder, and the hot pepper sauce; mix well. Reserve 1 tablespoon each of bacon and blue cheese for garnish, and gently fold the rest into the guacamole.
Taste the guacamole on a chip or cracker, then adjust seasoning with salt. If it tastes flat, add another ½ to 1 teaspoon vinegar.
Transfer to a serving bowl, then garnish with reserved blue cheese and bacon.
This guacamole is best enjoyed within 2 hours. Refrigerate leftovers for up to 1 day.
