What’s another fan favorite for the big game? You guessed it –Guacamole! America will consume 53.5 million pounds of avocados this Superbowl Sunday! That’s totally insane! Do not miss out on the fun, get in the game with this fantastic guacamole recipe!
All you need to make great guacamole is a few simple ingredients. It all starts with the perfectly ripe avocados and salt. After that, add some lime juice to balance the richness of the avocado. Then comes mounds of freshly chopped cilantro, peppers, onion, and tomato, if you want.
Selecting the perfect Avocado
The trick to making perfect guacamole is simple, so don’t miss it. Fresh, perfectly ripe avocados. Check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet and will not taste good. A little give, the avocado is ripe. If there is a lot of give, the avocado may be past ripe and not good. In this case, taste test first before using.
- 2 ripe avocados
- 1/2 teaspoon Kosher salt
- 1 Tbsp of fresh lime juice or lemon juice
- 2 Tbsp to 1/4 cup of minced red onion
- 1-2 serrano chiles, stems and seeds removed, minced
- 4 tablespoons cilantro (leaves and tender stems), finely chopped
- 1 teaspoon Cumin
- A dash of freshly grated black pepper
- 1/2 ripe tomato, seeds and pulp removed, chopped
- Cut avocado, remove flesh: Cut the avocados in half. Remove seed. Score the inside of the avocado with a blunt knife and scoop out the flesh with a spoon. Place in a bowl.
- Mash with a fork: Using a fork, roughly mash the avocado. (Don't overdo it! The guacamole should be a little chunky.)
- Add salt, lime juice, and the rest: Sprinkle with salt and lime (or lemon) juice. The acid in the lime juice will provide some balance to the richness of the avocado and will help delay the avocados from turning brown.
- Add the chopped onion, cilantro, black pepper, and chiles. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness.
- Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.
- Cover with plastic and chill to store: Place plastic wrap on the surface of the guacamole cover it and to prevent air reaching it. (The oxygen in the air causes oxidation which will turn the guacamole brown.) Refrigerate until ready to serve.
This fan favorite is a family favorite in our house. We absolutely love it and can’t get enough!
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