When my husband first made his version of guacamole, I was surprised to see that he added bacon.
"That's not guacamole," I insisted.
He likewise insisted it came from a long-ago friend, who was Mexican. Over the years, when we'd eat in a Mexican restaurant, or have guacamole in other places, I would be quick to point out: "See. No bacon."
The thing is, I love his guacamole. I just like to be difficult (sometimes) and right (all the time.) As I was putting this week's column together, I did a search for "guacamole with bacon," just so I could tell him again that he's wrong.
There were over 5.7 million results. I guess I owe someone an apology.
Jim's Homemade Guacamole (with bacon)
4 ripe avocados,
Half teaspoon salt
Half teaspoon black pepper
Half teaspoon onion powder
Half teaspoon garlic powder
One-eighth teaspoon of paprika
2-3 heaping tablespoons of mayonnaise
2 tablespoons bacon bits or bacon cooked crisp and chopped fine.
Cut avocados lengthwise and twist; one side will come off the pit in the center. Hit center pit carefully with a large knife and then twist to remove. Scoop the meat out of the avocado with a spoon and into a bowl, then mash well.
Add remaining ingredients and mix well.
Serve with tortilla chips.