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Sunday, 08 January 2012 |
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| |   | Avocado Bacon Jalapeño (Salsas of the World by "Mark Miller, Robert Quintana", 2011) | |  | Ingredients: View Recipe: finding ingredients... | My Rating: | | More Actions: | | cooking notes close notes | foodie tags close tags | share close share | | | My Notes: - Private info just for you! | |
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Recipe from Salsas of the World by "Mark Miller, Robert Quintana" (Gibbs Smith, 2011)  Photograph by Jon Edwards from Salsas of the World by Mark Miller and Robert Quintana. Reprinted with permission by Gibbs Smith.
- 3 slices smoked center cut bacon
- 4 jalapeños
- 2 avocados
- 1 green onion, sliced in thin rings
- 3 tablespoons tangerine juice
- 1/2 teaspoon smoked salt
- 1 teaspoon Green Jalapeño Pepper Tabasco
- 1 teaspoon honey Dijon mustard
Preheat oven to 325 degrees F and cook the bacon on a wire rack with a drip pan for 12 to 14 minutes. The bacon is done when it is still slightly chewy and juicy; crispy bacon is not recommended. When cool, cut the bacon into 1/3-inch dice.Over an open flame with a grill plate, fire roast the jalapeños. Place in a plastic bag to steam. When cool, peel, deseed, and dice in 1/4-inch pieces. Peel and remove the pit from the avocados; place the flesh in a mixing bowl. Add diced bacon, diced jalapeños, tangerine juice, smoked salt, Tabasco, and mustard and mix. Yield 2 cups. Serves 6 Tip: Look for center cut bacon. It contains a lot less fat and more meat than average bacon. Try to get nitrate-free bacon if you can source it. If you can find jalapeño bacon, even better. This salsa is delectable with BLTs.
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Last Updated ( Sunday, 08 January 2012 )
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