Super Bowl Snacks: Guacamole rules

by Stefania Butler, Posted Feb 2nd 2006 @ 9:02AM

Avocados are da bomb. I love them. I grew up in Hawaii where they were abundant. I have childhood memories of halving them and eating them sprinkled with sugar (don't knock it till you try it), drizzled with balsamic vinegar, or mashed onto buttered toast.

When I was pregnant, I ate an avocado almost every day during my second trimester when the cravings hit hard. But the way I like avocado the best, is in guacamole. It is my favorite party "dip" by far. My guacamole is more like a chunky, chopped salad, and is delicious served with warm tortilla chips or atop chili.

Guacamole Stefania-style

I like a lime-y guacamole. If you don't want to use all the lime juice, juice the limes one at a time until it's as zingy as you like it.

5 ripe avocados
the juice of 6-8 limoncitos or key limes (or 3 regular limes)
1-2 cloves of garlic, minced
salt to taste
2 plum tomatoes, seeded and diced
½ large sweet yellow onion (Vidalia, Maui, Walla Walla, Texas Sweet), diced
½ to one whole jalapeño or serrano chili (depending on heat desired), de-seeded and finely minced
a handful of cilantro leaves (no stems), chopped

In a large bowl, mash 4 of the avocados with a fork until chunky. Dice the remaining avocado and set aside. On a wooden chopping board mash the minced garlic cloves with a pinch or two of salt with the side of a chef's knife until a paste is formed. Add the garlic paste to the mashed avocados along with the lime juice and mix well.

Add remaining ingredients and toss lightly, being careful not to break up the diced avocado. Taste for salt. Serve immediately.

Filed Under: Vegetarian, Vegan, Raves & Reviews
Tags: america, appetizers, avocado, guacamole, hors doeuvres, superbowl snacks, SuperbowlSnacks