Super Bowl Sunday Guacamole

Super Bowl Sunday, the Fourth of July and Thanksgiving—the quintessential American celebrations—so perfectly spaced out in the calendar year, represent not only an event, but a season. Football fan or not, who doesn’t embrace an excuse to party on a Sunday night and devour really good, but really bad for you food? Shall we walk through the repertoire? Buffalo wings smeared with blue cheese dressing and chased with cold crunchy celery sticks; Italian meats, sharp provolone cheese, shredded lettuce, tomatoes and onions cradled in long vinegar-sopped rolls; warmed bowls of chili topped with cool sour cream and cheddar cheese; gooey artichoke and spinach dip; and perhaps tender pulled pork sandwiches complete with crunchy coleslaw. We grab for ice cold beers then brownies and cookies and relish this feast not only for the food, but for the time spent with family and friends who crowd around a TV to watch at least the coin toss and the halftime spectacular.  

Nachos will most likely hit the table on Sunday providing the perfect excuse to make guacamole. This wonderful partner to the tortilla seemed out of reach during my college days. When we scraped up enough money to indulge in a meal outside of the dining hall, we headed to Sidetracks, a restaurant on the Post Road in Fairfield, Connecticut set close to the whizzing Metro North trains. We ordered the nacho platter as soon as we sat down, but since adding guacamole cost extra, we rarely indulged, thus making it a coveted treat. Store-bought guacamole is often puréed, and while chips provide texture for each bite, shouldn’t something as wonderful as guacamole have the power to stand alone? This recipe is chunky and complex in flavor due to the addition of lime juice, garlic, a hefty portion of diced tomato and red onion, fresh cilantro and jalapeño. It is certainly not delicate…but neither is football.

 

Super Bowl Sunday Guacamole

4 ripe avocados

1/2 cup diced red onion

1/2 cup diced tomato

1 large clove garlic, minced

Juice of 1/2 lime

1/4 cup coarsely chopped cilantro

1 tablespoon olive oil

2 teaspoons fresh jalapeño pepper, finely chopped (optional)

2-3 teaspoons Kosher salt

1/2 teaspoon coarse black pepper

Slice avocados in half and remove pit. Scoop out flesh and place in a large bowl. With a fork and knife, cut  avocado into small pieces. Add other ingredients and mix gently. Add salt if needed.