Great Super Bowl Guacamole Dip


| 1/13/2015 12:40:00 PM


Chef ElizabethThe holidays are over, and we all have eaten lots of heavy food. A deep freeze has hit my area, and I am looking for ways to remind me of summer. I love avocado and I make guacamole all year round. It is so versatile, and on cold days, it is delicious on top of your favourite chili con carne or vegetarian chili for that matter. 

You can also serve it alone as a dip as you find in restaurants. Guacamole  is a quick and refreshing appetizer. It is a family favourite, and my girls always fight over the last bit of guacamole in the bowl.

The hardest part of this dish is getting the avocados at just the perfect point of ripeness. One hint is to buy them fairly firm and let them ripen for a few days. Most of the time I find if they are soft at the store, they are probably over-ripe. I always buy a few extra just in case one is rotten or one is under ripe. Why Roma tomatoes (also known as plum tomatoes)? Because they are less watery and have more flesh than seeds.

Check your jalapeno peppers to see how hot they are because the heat can vary wildly from pepper to pepper. Remember you can always add more heat, but you can't take it out. Also remember to carefully clean the cilantro, as it tends to be very dirty.

Jalapeno peppers from my garden . 



I prefer guacamole without garlic but feel free to add a minced clove or two if you like it that way. As a chef I have tried all sorts of ways to keep it green, and I have found it is hit and miss. I have added a bit of water to the top and one time it worked and the next time it didn't. If you cover the top of the dip with plastic wrap, it might stay green, no promises. Guacamole is best eaten the same day.



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