Whether or not you like avocados, you really have to admire the way their marketers have totally owned the Super Bowl.
For no particular reason other than force of will, avocados — and the guacamole they produce — are indelibly linked with this major American sporting event. A Super Bowl party without guacamole — and its trusty sidekick chicken wings — in many circles is considered downright unpatriotic.
So to help you better embrace the official fruit of the Super Bowl, we came up with 10 creative ways to make a better guacamole. We suggest starting with our basic recipe — which is pretty darn good just as is — then adding in whichever combination of flavors best gets you in the mood for the big game.
Basic Guacamole
Start to finish: 10 minutes; Servings: 8
2 avocados
Juice of 1/2 lime
1 teaspoon ground cumin
1/2 cup diced tomato
2 tablespoons chopped fresh cilantro
1/4 cup diced red onion
Kosher salt and ground black pepper
Hot sauce, to taste
Slice avocados in half lengthwise around the pits. Twist to separate halves and remove the pits. Spoon the flesh into a medium bowl. Use a fork to mash the avocado. Stir in the lime juice, cumin, tomato, cilantro and onion. Season with salt, pepper and hot sauce. Serve.
Per serving: 90 calories; 70 calories from fat (78 percent of total calories); 7 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 6 g carbohydrate; 4 g fiber; 1 g sugar; 1 g protein; 80 mg sodium.
10 FRESH IDEAS FOR GUACAMOLE
Fast and dirty: Remove tomato, cilantro and red onion. Add 1/2 cup of jarred salsa, 1 tablespoon olive brine, and 2 tablespoons chopped green olives.
Mango-balsamic: Removed tomato. Add diced flesh of 1 mango. Remove red onion and lime juice; add scallions and 1 tablespoon balsamic vinegar.
Chipotle-corn: Stir in 1 minced chipotle and 1 tablespoon adobo sauce from a can of chipotles in adobo. Add 1/2 cup corn kernels.
Tzatziki: Remove tomato and red onion; add 1 cup finely diced seedless cucumber. Removed cilantro; add dill. Stir in 2 minced cloves garlic.
Roasted garlic and poblano: Roast a head of garlic wrapped in foil with a little olive oil until tender and brown, about 30 minutes at 400 degrees. Roast a poblano pepper under the broiler, turning frequently, until the skin chars. Cool, then carefully remove the skin, then chop the flesh. Squeeze the garlic pulp from the skin and mash. Stir in both; omit the onion.
Minted cotija: Follow the basic method, but add 3 tablespoons chopped fresh mint and 2/3 cup crumbled cotija cheese. Season with salt and pepper.
Maple-bacon: Follow the basic method, but use 3 avocados, 2 tablespoons white wine vinegar, 2 tablespoons soy sauce, 2 tablespoons maple syrup, 2 chopped scallions and 1/2 cup chopped cooked bacon. Season heavily with black pepper.
Ginger-hoisin: Add 2 tablespoons grated fresh ginger and 2 tablespoons hoisin sauce.
Citrus tabbouleh: Replace tomato and onion with 3/4 cup purchased tabbouleh and the zests of 1 lemon, 1 lime and 1 orange.
Shrimp scampi: Sub in lemon juice for the lime, and use basil instead of cilantro. Omit cumin, tomato and onion. Stir in 1 cup chopped cooked shrimp, 2 cloves minced garlic and 1/3 cup shredded Parmesan cheese.