Using a gas stove top, place the jalapenos on a long grilling fork and roast over the open flame. The skin of the jalepeno will blacken and bubble within a minute, once this happens turn the peppers over and roast them for another minute on the other side. Place the jalapenos in a plastic bag, seal it, and allow to steam in the plastic baggie for about 5-7 minutes. Remove the jalapenos from the bag, chop them finely, and set aside.

Place the avocados in a large bowl and mash them with a large fork until the avocados have mostly combined together but there are still large chunks of them. Now mix in the lemon juice, cilantro, jalepenos, onions, tomatoes, garlic and bacon. Season with salt and pepper to taste. Add more lemon juice if you’d like as well. Serve cold with tortilla chips.

If you have leftovers, add another tablespoon of lemon juice, place the remaining avacado pit in the dip, cover and refrigerate.