Guacamole Recipes Washington DC

It’s that time of year again, when, surrounded by friends, you hunker down in front of the TV to watch two powerful teams duke it out for football supremacy.

Though the Super Bowl game itself obviously takes precedence, other things enrich this most American of Sundays. Namely, snacks. 

Finger food such as chicken wings, mini hot dogs and chips and dip reign supreme because, honestly, who can be bothered with utensils when there’s football to watch?

Guacamole with tortilla chips is always a crowd pleaser, and here’s a recipe from Freddy Sanchez, a partner and head chef for Adobo Grill restaurants in the Chicago area. The restaurant makes guacamole tableside for its patrons.

“There’s no huge secret to making guacamole, but you have to have fresh ingredients,” Sanchez said.

The following recipe serves two to four. To accommodate larger groups, Sanchez recommends making the dish more than once, rather than doubling up on ingredients.

Ingredients:

1 avocado

1 1/2 tablespoon chopped white onion

1/2 teaspoon finely minced garlic

2 tablespoon diced plum tomatoes, seeded

1 1/2 tablespoon chopped cilantro

1 teaspoon finely chopped Serrano peppers (for mild guacamole)

1 1/2 teaspoon finely chopped Serrano peppers (for hot guacamole)

1 teaspoon freshly squeezed lime juice

1/2 teaspoon coarse salt


Place onions, garlic and salt together in a mixing bowl and mash. The porous surface of the volcano mortar and pestle Sanchez uses “gives the guacamole a lot of flavor.”  Add lime juice and peppers to the mixture and mash. Cutting the avocado in half, pull apart and remove the pit. Run a knife length- and width-wise creating a cross-hatch pattern across the flesh of the fruit. Scoop it out with a spoon into the bowl and mash until guacamole is the desired consistency. Add diced tomatoes and cilantro and mix gently.
Serve with warm tortilla chips.