Bacon and Tomato Guacamole

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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Ingredients:

6 strips hickory smoked bacon
1 1/4 pounds ripe Haas avocados (5 small ones or 3 larger ones)
1/2 medium white onion, chopped into 1/4 inch chunks
2 large or 3 small chipotle chiles, rehydrated in hot water, stems and seeds removed and finely chopped
1 ripe tomato, seeded, cored and chopped into 1/4 inch pieces
1/4 cup loosely packed, coarsely chopped fresh cilantro leaves, plus extra for garnish
Kosher salt
Fresh lime juice
Tortilla chips, for serving

Instructions:

Preheat your oven to 400°F and place a rack in the center of the oven. Lay strips of bacon on a cooling rack set over a baking sheet. Bake for 15 to 20 minutes or until golden brown and crispy. Transfer bacon to a paper-towel lined plate to remove excess grease. Set aside to cool. You can also do this in a large skillet on the stove top.

Cut each avocado in half lengthwise, remove the seed then scoop flesh into a large bowl. Coarsely mash with a large fork.

Place chopped onion in a medium mesh basket strainer and rinse with cold running water. Shake dry then add to the bowl with mashed avocado. Next crumble or coarsely chop 5 of the 6 strips of bacon and add to the bowl. Add tomato and cilantro then gently stir to combine all ingredients. Season to taste with kosher salt (a few small pinches) and fresh lime juice (1 to 2 tablespoons).

Transfer guacamole to a nice serving bowl (or a molcajete). Crumble or coarsely chop the last slice of bacon and sprinkle over top. Finish with a few scattered chopped cilantro leaves. Serve with a bowl of tortilla chips.

From kitchenkonfidence.com