Home Team Guacamole begins with a party size portion of basic guacamole (4 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.
- 4 ripe, large California avocados, peeled, pitted, mashed
- 1 tsp salt, or to taste
- 2 Tbsp fresh lime juice
Coarsely mash avocados; do not puree
Stir in 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.
REGIONAL VARIATIONS Edit
Tampa Bay Edit
4 ounces cooked shelled and deveined small Shrimp
1/2 cup diced green onion
1/2 cup diced yellow bell pepper
5 - 10 drops red pepper sauce
2 garlic cloves finely chopped
2/3 cup black beans, rinsed and drained
1/2 cup chopped red onion
1/2 cup chopped tomato
2 pickled jalapeños, chopped
Oakland's signature color black is represented in the black beans. Two jalapeños are added to represent the teams extra spice!
1/2 cup toasted pecans, coarsely chopped
New York Edit
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)
8 oz softened cream cheese
2/3 cup chopped black olives
1/2 cup chopped roasted red bell pepper
1/2 cup chopped roasted yellow bell pepper
San Francisco Edit
1/2 pound cooked Dungeness crab, chopped
1/4 cup diced scallions
1/2 tsp. cracked black pepper
1/2 cup sweet white Onion, finely chopped
1 cup chunky red salsa