The Super Bowl is only a week away and while you’re getting your menu ready for the big day, don’t forget about this quick and delicious guacamole–it’s the ultimate game time snack. If you want to spice up this classic version try some of the alternate recipes listed below like pomegranate guacamole or roasted tomato and garlic guacamole, they are sure to be an instant crowd pleaser. And, for all you Washington State friends and family back home, Go Seahawks!
Guacamole originated from the Aztecs :: Azetechi in Mexico around the 16th century, and has long become a staple in the American cuisine. No super bowl party or Mexican-themed dinner would be complete without a bowl of Guacamole, tortilla chips and a Corona with a lime wedge. In Italy, that’s not the case. Even though avocados, the main component in guacamole, can be found in just about every supermarket, many of my friends have never tasted this delicious green fruit that is packed with nutrients, vitamins :: vitamine, fiber and proteins making it one of the healthiest foods in the world :: mondo. Man, talk about are missing out on some avocado love.
Guacamole dip is simple and quick to make; the hard part (at least in Italy) is finding ripe avocados. You can test if a avocado is mature by pressing on the avocado skin with your thumb :: pollice. It should still be firm but soft enough to leave a slight indent; quite similar to when you press on one of your finger tips. If the avocado is hard as a rock, there are ways to ripen the the avocado more quickly; simply put it into a brown paper bag with a banana and close it. With this method you can ripen an avocado usually within a two to three days :: giorni, but unfortunately not immediately; therefore, I highly recommend that you plan to purchase your avocados a few days in advance if you are planning a big dinner party as it’s imperative to have mature avocados to make guacamole.
-Use roasted :: arrostiti or sun dried tomatoes instead of fresh tomatoes.
-Mix in pomegranate seeds :: semi di melograno, sounds weird but the sweet burst of flavor is really good!
-Try roasted garlic :: aglio instead of fresh.
-Add lime zest :: scorza di lime
5 Avocado Tips:
1. Using lime in the guacamole is essential to slow down :: rallentare the oxidation and consequently the browning of the avocado.
2. To store guacamole, cover with plastic wrap so that it is touching the guacamole and there are no air :: aria pockets.
3. If you only use half of an avocado, store the other half with the pit inside, spritz lemon or lime on top, and wrap tightly with plastic wrap :: pellicola. If it does turn brown on the outer layer, simply scrape the layer off with a knife.
4. If you have a lot of ripe avocados that you aren’t able to use up, blend the flesh in a food processor and add 1 tablespoon of lime juice for every avocado. Store in the freezer in an airtight container and use later for guacamole, sandwich or hamburger spread, baked potato topping, quick pasta sauce or mix the pureè into a grain salad :: insalata.
5. I haven’t tried the trick to store guacamole with water on top as recommended in the kitchn. However, I am definitely curious to try it the next time I make this recipe!
What are your favorite avocado conservation tips?
- 2 avocados
- ½ red onion, finely chopped, about ¼ cup
- ½ chili pepper, deseeded, minced
- 1 small clove garlic, minced
- ½ lime, juiced
- ¼ tsp chili flakes
- ⅛ tsp paprika
- ½ teaspoon salt
- Dash of fresh ground black pepper
- ½ cup cilantro, chopped
- 6 small vine ripe tomatoes (like datterini) or ½ tomato, diced
- Cut the avocados in half and remove the seeds. Scoop out the inside of the avocado, place it in a bowl and discard the skin.
- Add the red onions, chili pepper, garlic, lime, chili flakes, paprika, salt, pepper and cilantro. Mash the ingredients together with a fork. I like my salsa chunky instead of a purée so I just barely mash.
- If you are serving the guacamole right away, add the tomato. Otherwise, wait until you are ready to serve as tomatoes lose there flavor if stored in the fridge.
- Taste and add more spices and peppers if desired until you reach the right level of spiciness for your tastebuds. Guacamole is very subjective so play with the ingredients. Serve with tortilla chips.
- *If you are making the guacamole in advance, cover it tightly with plastic wrap so that the plastic wrap touches the guacamole and there are no air pockets then store it in the fridge.