Every year during the Super Bowl, guacamole is so popular that on game day alone, Americans consume approximately 50 million pounds of avocados. This year's big Sunday should be no exception, and I'll be taking advantage — particularly with avocado prices predicted to rise this Spring.
Here, I've found two recipes. The first is a classic rendition of the green dip served with chips. However, If you're looking for something more bite-sized (and a healthy alternative to chips), turn to the advanced recipe. It harks back to the 1960s, when it was popular to serve guacamole in tomatoes. To see both recipes, read more.
From Everyday Food
Ingredients
2 ripe avocados, peeled, pitted, and lightly mashed
1/2 cup minced onion
1 jalapeno chile, minced (remove seeds and ribs for less heat)
1 plum tomato, seeded and diced
1/4 cup chopped cilantro
2 to 3 tablespoons fresh lime juice
Coarse salt
Directions
- In a bowl, combine avocados, onion, jalapeno, tomato, cilantro, and lime juice. Season with salt, and mix to combine.
Makes about 1 1/2 cups.
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From Gourmet
Ingredients
12 small (2- to 2 1/2-inch) tomatoes (not plum tomatoes)
1 tablespoon olive oil
1 tablespoon fresh lime juice
3 firm-ripe California avocados
2 tablespoons finely chopped onion
1/2 teaspoon finely chopped fresh cilantro
2 teaspoons minced fresh jalapeño chile, including seeds
1/2 teaspoon salt
Fresh cilantro sprigs, for garnish
Directions
- Cut a thin slice from stem end of each tomato and scoop out and discard seeds with a small spoon. Carefully scoop out pulp to form a tomato shell, then finely chop pulp.
- Drizzle inside of each tomato shell with oil and lime juice and let stand at room temperature while making guacamole.
- Pit and peel avocados and coarsely mash with a fork in a bowl. Fold in chopped tomato pulp, onion, cilantro, chile, and salt, then spoon into tomato shells, mounding guacamole. Serve immediately.
Serves 4 to 6.
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C&A
Gabor
Dorotennis
i love guac. i've been eating it all the time recently!
1i LOVE guacamole, but am surprised that neither recipe calls for garlic powder. i ALWAYS use a bit for extra flavor... whoops, did i just give away my secret ingredient? :^P
2Those are the reddest tomatoes I think I've ever seen.
3Guac is so good (and healthy!) that everytime I'm eating big bowls of it and my friends tell me I'm going to get fat I just say "Shut up, it's good for my skin"
lol.
4how do you eat the guacamole tomato bowls?
5OoOOooo
6Mmmmmm...I absolutely LOVE guacomole! I want to make the guacomole-stuffed tomatoes!
7TidalWave: I think you just pop them in your mouth. The recipe calls for bite-sized tomatoes.
8I love the idea of putting it in the tomatoes! I will try that this Sunday. I was planning on using a recipe that I have for bacon/cream cheese/green onion stuffed cherry tomatoes, but this sounds really good!
9Campgirl, I always use garlic powder too! It blends in so much better than fresh garlic, and gives the flavor without any bitterness. Am I the only one who thinks that cilantro ruins guacamole? I'm an accomplished guac maker (no lie, I always get recruited for parties) but I never add cilantro. I think it overpowers the buttery avocado flavor. I've never received complaints that it's not there, either.
10I love guacamole..I've never tried to make it myself but would like to try:)
11Interesting - I've always used a bit of mayonaise in my guac... and instead of jalepenos and onion, I use salsa (which has those in there).
12Mayo in guac sounds icky (and unhealthy) to me, but I hate mayo. If I am stretching it out, or trying to make it more stable for a party, I will add some greek yogurt. I also avoid putting tomatoes in the guac - since green and red are complimentary, it only speeds up the browning of the guac.
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