Serves 4


  • 3 thin strips bacon, cut into 1/2- x 1/4-inch pieces
  • 4 jalapeño chilies
  • 1/2 yellow onion, thinly sliced
  • 1 garlic clove
  • 2 tomatillos
  • 1 ripe avocado, pitted, peeled, cut into small pieces and tossed with fresh lemon juice
  • 1 bunch fresh cilantro, leaves and stems chopped
  • Kosher salt
  • 1 bag chicharrones (pork rinds) for serving


    Preheat the broiler.

    In a nonstick frying pan, cook the bacon over medium heat until the fat is rendered and the bacon is crisp, about 4 minutes. Using a slotted spoon, transfer to paper towels to drain.

    Place the jalapeños, onion, garlic and tomatillos on a rimmed baking sheet. Broil until browned, charred in spots and slightly softened, 15 to 20 minutes. Let cool completely in the refrigerator.

    Halve and seed the jalapeños. Combine the jalapeños, onion, garlic, tomatillos, avocado, cilantro, 1/4 cup (2 fluid ounces/60 ml) water and 2 teaspoons salt in a food processor and pulse until combined but still slightly chunky. Taste and adjust the seasoning.

    Transfer the guacamole to a bowl and garnish with the bacon. Serve with the chicharrones for dipping.

    Recipe reprinted with permission from Classic Recipes for Modern People by Max and Eli Sussman, Weldon Owen 2015.

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