• 5 strips medium-thick bacon (full-flavored smoky bacon is great here)
• 3 medium-large (about 1 1/4 pounds) ripe avocados
• 1/2 medium white onion, chopped into 1/4-inch pieces
• 2 or 3 canned chipotle chiles en adobo to taste, removed from the canning sauce, stemmed, split open, seeds scraped out and finely chopped
• 1 medium-large round, ripe tomato, cored and chopped into 1/4-inch pieces
• 1/4 cup (loosely packed) coarsely chopped cilantro (thick bottom stems cut off), plus a little extra for garnish
• Salt
• 1 or 2 tablespoons fresh lime juice

In a large (10-inch) skillet, cook the slices of bacon in a single layer over medium heat, turning them occasionally, until crispy and browned, about 10 minutes. Drain on paper towels, then coarsely crumble.

Cut around each avocado, from stem to blossom end and back again, then twist the two halves apart. Dislodge the pit. Scoop the flesh from the skin into a large bowl. Using an old-fashioned potato masher or a large fork or spoon, mash the avocados into a coarse puree.

Scoop the onion into a small strainer and rinse under cold water. Shake off the excess water and transfer to the bowl, along with the chipotle chiles, tomatoes, cilantro (save out a little for garnish if you wish) and about 2/3 of the bacon. Gently stir to combine all of the ingredients. Taste and season with salt, usually about 1/2 teaspoon, and enough lime juice to add a little sparkle.