This Guacamole is a wonderful dip for black corn and white corn tortilla chips and nachos, and it can also be served as an intriguing sandwhich spread. The inclusion of sour cream and the optional bacon enliven this old-time mexican favorite.
5 slices bacon (optional)
3 Hass avocados, halved seeded and cubed
1 tomato, diced
1/2 large red onion, diced
2 T. sour cream
1 jalapeno or serano chili, seeded, diced
2 cloves garlic, minced
3 T. cilantro, chopped
3 T. fresh lime juice
kosher salt if necessary
1. (optional) Place a large skillet over medium-high heat. Add bacon and cook until crisp. Remove from pan and place on absorbant paper towels to dry and cool completely.
2. In a bowl, mash the avocados with a fork until they are almost smooth, like a chunky puree. Fold in the tomato, sour cream, bacon bits and onion. Add the lime juice, chili, garlic and cilantro; season, if necessary with salt (the bacon may add enough salt). Chill and serve with corn chips and nachos.
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