Ah, bacon. Glorious bacon. Thick-cut heavily peppered bacon. Mmmm, paired with creamy avocado and tart tomatillos...
Ah, guacamole. Yay!
Guacamole with Bacon and Roasted Tomatillos
1 small Jalapeno, seeded and halved
4 medium tomatillos, halved
4 slices thick bacon
1 tbsp lime juice
3 tbsp Jalapeno Olive Oil
4 tbsp chopped fresh cilantro
pinch of Applewood Smoked Sea Salt
tortilla chips or toasted pita bread
In my BLT post recently, I told you about the best way in the world to cook bacon. So line a baking sheet with foil and lay out your bacon. Place in the oven and turn to 400 degrees. Take out when done, about 20 minutes.
On another sheet lay out the tomatillos and the jalapeno. Rub the tomatillos with the Jalapeno Olive Oil and sprinkle with the sea salt. Once the oven is preheated and the bacon is done, put them in and roast for about 25-30 minutes.
Dice your avocados and place in a bowl. When the tomatillos and jalapeno are done, they should be nice and collapsed. Let them cool a little bit until you can handle them. Scoop all the flesh away from the tomatillo skins and add to the bowl. Dice the jalapeno and stir it all together. Add in the lime juice.
Mash with a basic potato masher for chunky style guac like I like, or pulse in a food processor for a smoother guac. Stir in the cilantro and crumble the bacon and add, saving a little bit of each for garnish.