When you’re from sunny southern California, avocados are part of life. Brothers Dave, Jesse, and Brian Vendley, founders of Calexico, brought together some mighty tasty ingredients in their versions of guacamole, which is also a snap to put together—pickled jalapeño and serrano, along with crispy bacon.
Dave Vendley said: “Guacamole is an integral dish of both California and Mexico. Growing up in southern California, avocados were always a part of our meals in some capacity, so we really wanted to play up Cali/Mexican mash-up with two ingredients that sum up the region so well.”
4 ripe avocados
2 1/2 ounces plum tomato (about one)
3 tablespoons diced red onion
1 ounce chopped cilantro (about 10 sprigs)
3 tablespoons fresh lime juice
1/2 cup pickled jalapeño
1/2 pound bacon (6–8 slices)
1 teaspoon salt
Cook the bacon in a pan or in the oven (our preferred method) until crispy. Allow to cool, roughly chop, and set aside.
Remove the jalapeños from the brine. Roughly chop. Set aside.
Chop the cilantro. Be sure to use the leaves AND stems. (The stems are our favorite part!)
Scoop the avocado flesh into a large bowl.
Add all the remaining ingredients to the bowl and mix with a wooden spoon to break up the avocado and incorporate all ingredients. Don’t over mix … chunks are good!
(Recipe from Calexico)