Nothing says its fall time quite like a sound of college football games radiating from the television in the living room; the clinking of helmets; the high pitched sound of whistles blowing; and the roar of the crowd – ah. My husband is obsessed with college football – literally. Not only will he watch every televised game, but he has to watch the pre-pre-game, pre-game and recap shows. Even though he would tell you differently, I really can’t complain because I can take comfort in knowing that my whole family will be at home enjoying time together, either with me in the kitchen, or rooting for the underdogs in the living room with dad.
On football Saturdays, we opt for food that can be snacked on throughout the day instead of sitting down at the table for an entire meal. One food that no football Saturday should be without is some sort of dip for chips. It doesn’t matter if it is French onion; guacamole; salsa; queso; or bean – we need something to dip chips into.
My most recent challenge has been finding really tasty guacamole. This past February, for the Super Bowl party we hosted, I made a guacamole recipe by Tyler Florence that can be found here. The guacamole was a huge hit with the neighbors (the family, on the other hand, does not appreciate the creamy goodness that is guacamole). This guacamole was good, I admit, but it did not meet my super-high standards, so I decided that I would create my own recipe for guacamole. After much trial and error (it’s a hard job, I know), I finally created a recipe that perfectly suits my taste. Because only my daughter and I enjoy guacamole, I make a very small batch, but this recipe can easily be doubled or tripled – and it is super easy to make to boot.
- 1 ripe Avocado
- ½ small clove garlic, minced
- ½ small red onion, minced (about 2 tablespoons)
- ¼ – ½ Serrano or jalapeno, minced
- 3 grape tomatoes, diced
- ½ lime, juiced
- Salt to taste
- Mix all ingredients together until well incorporated
As you can see, there is NO cilantro in this guacamole. Either you really love cilantro, or you really hate it. I am not a fan of it, so I left it out. If you like cilantro, then feel free to modify this recipe to suit your taste. If you choose to add cilantro, I would suggest using fresh and adding one tablespoon to this recipe (obviously if you are doubling or tripling the recipe, adjust the amount of cilantro used).
I prefer to allow my guacamole to hang out in the refrigerator for at least an hour before eating it. This allows all of the flavors to sort of meld together. The garlic in this recipe gives the creamy avocado this little bit of a bite while the red onion adds a slightly sharp flavor that perfectly complements the heat of the Serrano. The grape tomatoes bring a slight sweetness to the guacamole, while the lime not only prevents the avocado from browning too quickly, but it also freshens up the dip that would otherwise be too heavy. Sheer perfection, if I do say so myself.