The super bowl is this weekend, and it might as well be a national holiday. People plan for this, throw intense parties, and treat it like a very ceremonious event.
The part that I enjoy most about super bowl weekend is the food. And my love of avocados means that I always show up with a batch of guacamole to whatever viewing party I attend.
It’s relatively quick, easy to make, and perfect for snacking in between the game. Plus, it’s guaranteed to be gone by half time, which means no leftovers to worry about taking home.
- 5 strips medium-thick bacon
- 3-4 medium-large ripe avocados
- 2 canned chipotle chiles en adobo to taste
- 1 medium-large round, ripe tomato
- 1/4 cup coarsely chopped cilantro
- 1-2 tablespoons fresh lime juice
- Salt to taste
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In a large skillet, cook the slices of bacon in a single layer over medium heat, turning them occasionally, until crispy and browned. Should be about 10 minutes. Drain on paper towels, cool, then coarsely crumble.
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Cut the flesh from the avocados, just like in our avocado tutorial . Then, use a potato masher or a large fork to mash the avocados into a puree.
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Chop the onion in to 1/4 inch pieces, rinse under cold water, shake off the excess water, and transfer them to the same bowl as the mashed avocados.
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Open the chipotle chiles, remove then from the canning sauce, and split them open. Scrape out the seeds and finely chop them before adding to the bowl.
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Core and chop the tomato in to 1/4 inch pieces. Add to bowl.
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Chop up the cilantro and add to bowl. Save a little for garnish if desired.
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Gently stir all the above ingredients together, folding in the bacon bits. Then, add in the lime juice.
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Season with salt to taste, and serve with your favorite chips.