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.
2 ripe avocados, peeled, pitted, and lightly mashed Makes about 1 1/2 cups. 12 small (2- to 2 1/2-inch) tomatoes (not plum tomatoes) Serves 4 to 6.
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
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
2 ripe avocados, peeled, pitted, and lightly mashed
Makes about 1 1/2 cups.
12 small (2- to 2 1/2-inch) tomatoes (not plum tomatoes)
Serves 4 to 6.