Game Day Guacamole

3 ripe Haas or Fuerte avocados
1/2 small onion (red or sweet), finely chopped
1-2 Serrano chile peppers, de-seeded and finely chopped
1 roma tomato, finely chopped
10 sprigs fresh cilantro, finely chopped
Juice of half a lime
Salt to taste

Choose avocadoes that give slightly to gentle pressure and feel heavy for their size. Starting at the stem end and working vertically downward, make a slice around the pit of the avocado. Grasp each half of the avocado and twist until the halves separate. to remove the pit, carefully tap a sharp knife into the center of the pit and pull outwards. Using a spoon, scoop the avocado flesh into a large bowl.

Using a potato masher or fork, mash the avocados until mostly smooth. Fold in the onion, Serrano peppers, tomato, and cilantro. Add lime juice and salt to taste.

If you’re making your guacamole ahead of time, cover it with plastic wrap and refrigerate. Remember to place the place wrap down against the surface of the guacamole to prevent it from browning.

On game day, serve with blue chips, black bean and spinach quesadillas, nachos or steamed shrimp.

Variations:

• Garlicky guac: add 1-2 garlic cloves, finely chopped.

• Spicy guac: leave the seeds in the Serranos or add ground cayenne.

• Mild guac: omit the Serranos and use red bell peppers instead.

• Creamy guac: add sour cream or creme fraiche.

• Smoky guac: add chipotle peppers in adobo sauce or ground cumin.

• Easy guac: simply combine mashed avocados with jarred salsa.

• Easier guac: purchase pre-made guac from our deli case.

• Summer-time guac: add roasted corn and heirloom tomatoes.

• Winter-time guac: add pomegranate seeds

• Chunky guac: add chopped fresh jicama

• Luscious guac: carefully fold in lump crabmeat.