A Super Bowl of Guacamole
February 3, 2018
Avocados are one of the most devoured foods on American football’s biggest day of the year: the Super Bowl. According to an ABC article, it is estimated that over 104 million hass avocados will be eaten this weekend.
Although simple, adding just a few flavors can elevate any Super Bowl party dip. Although you can combine the pico de gallo into the guacamole, both are enjoyable on their own; just add chips.
“This is a good recipe for even the smallest helpers — most kids I know are stoked to smash avocados,” American restaurateur Guy Fieri said in an interview with Food Network magazine.
Pico de Gallo (serves 3-5 people)
- 3 plum tomatoes
- 4 tablespoons chopped cilantro
- 1/3 minced red onion
- 1 juiced lime
- 1/2 teaspoon kosher salt
- 3-4 grinds of pepper
- Dice the tomatoes into small cubes. Avoid including tomato seeds.
- Dice the red onion into small pieces.
- In a medium bowl, add the tomatoes, cilantro, onion, lime juice, salt and pepper.
- Cover with plastic wrap or a lid and refrigerate for at least one hour. Drain before serving.
- Pico de gallo will stay fresh for up to three days.
Guacamole (serves 5-7 people)
- 4 hass avocados
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon kosher salt
- 3-4 grinds of pepper
- 3/4 cup pico de gallo
- Scoop out the avocados into a bowl. Smash with a fork.
- Add pico de gallo (refrigerated and drained), olive oil, salt and pepper to the bowl of avocados.
- Cover with plastic wrap and refrigerate until serving.
- Guacamole will stay overnight.
This recipe was adapted from Guy Fieri.