The Only Guacamole Recipe You Need for Game Day

Consider this your new go-to guacamole.
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There are football fans and there are FOOTBALL FANS. Then, there's me. My devotion to the sport is extremely questionable, but I still look forward to the season. Why? Two words: football food. Nachos, salsa, chips, wings – it's all good. But whether I opt to make chili or creamy crab dip, guacamole is one thing that's always on my table. Here's what you need to know to make delicious guac every time.

Liz Gray

Guacamole: The Keys to Success

I don't claim to make a super-traditional guacamole, but it is super-delicious. Here are some pointers to make your guac rock: 

Pick the right avocados. Hass avocados (the small ones with black, pebbly skin) are much creamier than the larger green variety. If you're shopping ahead of game day, choose avocados that are heavy for their size and don't indent when you apply pressure.  To speed the ripening process at home, place them in a brown paper bag on the counter -- hard avocados ripen in about three days. Adding a banana to the bag adds ethylene gas to the mix, speeding up the process even more. Once they're perfect, store them in the fridge to stop the ripening process. If you plan to use the avocados the day you buy them, use this simple test:  Push gently with your thumb at the top of the fruit near the stem. You want the fruit (yes, fruit!) that indents only slightly when you apply pressure. 

Slice and dice. To prep your perfectly ripe avocados,  cut them in half, then remove the pit using a chef's knife -- carefully whack the avocado with the knife, then twist it into a towel. Be careful!

On a cutting board, slice the avocado halves in long pieces, then crosswise into squares. This will make it easier to mash evenly.

Keep it simple. The best guac is a simple one. Sure, you can add crazy ingredients, but why mess with what works? Here's the recipe I use every time: 

Chunky Guacamole
Serves 6-8

1/2 red onion, diced
2 cloves garlic, minced
4 Hass avocados, diced
2 plum tomatoes, seeded and diced
1/4 cup cilantro, roughly chopped
1 lime
1 teaspoon salt
1/2 teaspoon Sriracha sauce, or to taste

In a large molcajete or mortar and pestle, sprinkle the teaspoon salt on top of the chopped onion and garlic. Using a fork or the side of a chef's knife, smash into a paste. (This will mellow the flavor of the onion and garlic and help it meld with the guac.) 

Add the chopped avocado and tomatoes. Mash until it just holds together but is still slightly chunky. Add lime and cilantro, stir to combine. Add the Sriracha sauce. Add more lime and salt to taste. Serve with tortilla chips and watch it disappear.

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