Fall is here and with it has come college football season. At our house that means several things... we gather with friends and family for gameday tailgating, we subscribe to cable for a few months (hello, ESPN), and, most important in my opinion, we consume large amounts of fresh guacamole.
I've been making fresh guacamole for a handful of football seasons, not following a recipe just feeling my way until it tastes the way we like it. The key, serve it fresh and only make enough to be finished in one sitting (it doesn't store well). Here's how I like to whip it up:
Dice some
onion. Mash fresh, ripe
avocado. Stir in a splash of
lemon or lime juice. Add a sprinkling of
kosher salt,
cumin, and fresh ground
pepper. Stir in the onion along with some minced
garlic and a few tablespoons of
salsa. Serve with navy blue corn chips for an aesthetically pleasing color combination and then give a hearty cheer for your team!
Fall is here and with it has come college football season. At our house that means several things... we gather with friends and family for gameday tailgating, we subscribe to cable for a few months (hello, ESPN), and, most important in my opinion, we consume large amounts of fresh guacamole.
I've been making fresh guacamole for a handful of football seasons, not following a recipe just feeling my way until it tastes the way we like it. The key, serve it fresh and only make enough to be finished in one sitting (it doesn't store well). Here's how I like to whip it up:
Dice some onion. Mash fresh, ripe avocado. Stir in a splash of lemon or lime juice. Add a sprinkling of kosher salt, cumin, and fresh ground pepper. Stir in the onion along with some minced garlic and a few tablespoons of salsa. Serve with navy blue corn chips for an aesthetically pleasing color combination and then give a hearty cheer for your team!
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