Kayleigh’s game day guacamole

I am a fan of football — perhaps not for the same reasons as other fans. I’m not really into stats. I don’t know many players’ names and sometimes I root for a team based solely on the color of its uniform. I’m a fan more for the things that come along with watching football, such as snacks, down time and being allowed to act a little crazy, like yelling at the television.

I’ve always been a lover of the game: all the team spirit (in some cases too much team spirit), the fans and excitement that happens with every game, the culture of Sunday football, and —of course — the big game, the Super Bowl.

It’s the perfect excuse to chow down on snacks all evening long. I’m not afraid to admit that this is probably the number one reason why I like football. My number one go-to Sunday Funday snack is guacamole. It’s the perfect way to feed a crowd, easily made ahead — and it’s healthy. It’s vegetables!  Guacamole is a total win when it comes to snacking.

Avocados are typically hard as rocks when buy them in the grocery store. That’s why I’ve this blog is being posted a week before the big game. Avocados need time to ripen. To ripen an avocado simply wrap in newspaper or a paper bag and store in a cool, dry place. Check every 12 hours by gently pressing on the avocado, if still hard continue to store in wrapped paper. If the avocado feels soft and begins to give when pressed, store in the fridge until ready to use. This could take 2-3 days depending on how hard the avocados are to begin with.

The recipe below can feed a small crowd accompanied by a bag of tortilla chips or carrot sticks. 

Kayleigh’s Guacamole

Ingredients:
6 avocados, ripened
1/4 red onion, minced
1/4 cup tomatoes, seeds removed, minced
1/4 cup cilantro, chopped
2 garlic cloves, minced
Zest of 1 lime
Juice of 2 limes
1 tablespoon Olive Oil
Salt & Pepper

• Peel and pit the avocados, place the avocado in a large bowl, discarding the peel and pits. Add the remaining ingredients.
• Using a potato masher or the back of a wooden spoon mash the ingredients together. Taste for seasoning. Place plastic wrap right in the surface of the Guacamole to prevent browning. Chill for 1 hour before serving. Serve with chips, veggies or pita.