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Super Bowl of Guacamole

Customize your celebration, root for your home team (except LA, of course)

Published on LatinoLA: January 9, 2003


Super Bowl of Guacamole


On game day, for many fans the football party menu is nearly as important as who wins the Championship. Gametime or anytime, avocados gain big points with
fans given their popularity during the height of the football season.

Super Bowl is one of the highest consumption periods of the year for guacamole. In fact, 40 million pounds of avocados will be eaten during the big game, mostly in the form of guacamole. That's enough dip to cover Qualcomm Stadium's football field, end zone to end zone, over five feet deep.

Pump up the head-to-head competition at your party by preparing "Home Team Guacamole." Each armchair quarterback can root for their favorite team munching on "customized" guacamole inspired by team colors and flavors unique to that region.

Home Team Guacamole begins with a party size portion of basic guacamole (four avocados, salt, lemon or lime juice) - served in the center of a serving tray. Line-up color-coded ingredients around the guacamole in small bowls. Then mix in "add-ins" to personalize and create your own "super" bowl.

HOME TEAM GUACAMOLE
Guacamole base recipe:
4 ripe, large avocados, peeled, pitted, mashed
1 tsp. salt, or to taste
2 Tbsp. fresh lime juice

Coarsely mash avocados; do not puree. Stir in lemon or lime juice and season to taste. Prepare "add-ins" as directed below. Guacamole is best made as close to serving as possible. For short-term storage, seal in an airtight container with a piece of plastic wrap against the surface of the guacamole. To serve, place guacamole in center of serving tray and arrange additional ingredients on platter to surround the guacamole. Serve with tortilla chips.

Atlanta
1/2 cup peach preserves or peach salsa
1/2 cup toasted pecans, coarsely chopped

New York
1/2 pound smoked salmon pieces
1/2 cup drained capers (stir in to guacamole base)
(Reduce salt to 1/2 tsp. In base recipe)

Oakland
1/2 lb. cooked shrimp, chopped
1 ripe, large tomato, seeded and diced

Philadelphia
8 oz softened cream cheese
2/3 cup chopped black olives

Pittsburgh
1/2 cup chopped roasted red bell pepper
1/2 cup chopped roasted yellow bell pepper

San Francisco
1/2 pound cooked Dungeness crab, chopped
1/4 cup diced scallions
1/2 tsp. cracked black pepper

Tampa Bay
4 ounces cooked shelled and deveined small shrimp
1/2 cup diced green onion
5 - 10 drops red pepper sauce

Tennessee
1/2 cup sweet white onion, finely chopped
1 cup chunky red salsa








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