No big game day is complete without guacamole…
… even if you could care less about football. Growing up in a major college football town, I don’t get too excited about NFL. Growing up in Buckeye country, I’m far more familiar talking college football. Living in Seattle right now, you can’t help but get a little Super Bowl fever with the Seahawks – Broncos championship game on Sunday.
A heavy hand on the citrus in this version packs a punch, accentuates the avocado flavor, and keeps the guacamole from turning brown. My recipe calls for lemon which isn’t traditional, but I enjoy the variation.
Serving suggestions. Serve this up as a dip with proteins like roasted shrimp or grilled steak skewers, or with vegetables like cucumber slices, carrot sticks, or bell peppers.
Variations. Get creative with your variation: add cilantro, cayenne pepper, or cumin. Substitute red onions for shallots, or lime for lemon. Instead of plain jalapeños, pickle or roast them before adding.
- 3 avocados, peeled, pitted and diced
- 2 lemons, juiced (1/3 - ½ cup juice)
- 1 garlic clove, minced
- ¼ cup red onion, finely diced
- 1 jalapeño, finely diced
- 5-6 grape tomatoes, diced
- ½ teaspoon each, salt and pepper
- Add avocados, lime juice, and garlic to a mixing bowl. Stir and ensure all the avocado is coated in lime juice.
- Then, using a potato masher, mash the avocados until desired consistency achieved. (I prefer leaving it slightly chunky.)
- Stir in red onion, jalapeño, tomatoes, salt and pepper.
What’s your secret to good gau
