A long, long time ago when I was in junior high school, fall meant cutting the lawn at home before heading down to the high school to meet my friends at the weekend football game. I wasn’t much interested in watching the game. That was just the backdrop for hanging out with my friends. When I got to senior high school, I attended all the football games as part of the marching band where I twirled a rifle on the drill team during half-time at home games or before the main event at away games. And hung out with my friends during the game.
Fast forward a lot of years to the present. It’s fall football season. Eric likes to watch a game or two on the weekend. I don’t have a strong attachment to any particular team on the college or pro level. But I still love having football as a backdrop for getting together with friends & family, hanging out & eating great food. Guacamole is a perfect fit for fall football season.
Guacamole
Eric’s Guacamole (recipe from Eric Heuser)
Makes about 2 cups
- 2 ripe avocados
- zest & juice of 1 lime
- 1-2 jalapenos, seeded & finely minced
- 2 cloves garlic, minced or crushed
- 1 plum tomato, seeded & diced
- 1/2 yellow onion, diced
- 2 tablespoons cilantro, finely chopped
- 1 tablespoon sour cream
- salt & pepper, to taste
- hot sauce, to taste
- tortilla chips
Zest & juice the lime and set them both aside. Slice around the pit of the avocado with a heavy, sharp knife then twist the 2 halves in opposite directions to separate them. One half will have the pit in it. Take your knife and bury the blade part way into the pit. Holding the avocado half firmly, twist the knife to loosen & remove the pit.
A heavy knife removes the pit from the avocado easily.
Cut each half of the avocado in a grid pattern in the shell then scoop the flesh out into a bowl using a spoon. Immediately add the lime zest & juice to the avocado flesh, covering as much of it as possible to prevent browning. Add the jalapenos, garlic and cilantro, then mash it all together until the mixture is fairly smooth.
The lime juice should be drizzled over the avocado before the cilantro, garlic & jalapeno are mashed with it.
Stir the tomato & onion into the mix. Add up to a tablespoon of sour cream if a creamier consistency is desired. Add a few drops of hot sauce if a spicier version is desired. Add salt & pepper to taste.
The tomato & onion can be finely or coarsely chopped, depending on individual preferences.
Serve right away with tortilla chips or press plastic wrap onto the surface of the guacamole and refrigerate it until needed.
Serve with your favorite tortilla chip.
One should always enjoy great food while watching the game! ~Linda
Eric’s Guacamole (recipe from Eric Heuser)
Makes about 2 cups
- 2 ripe avocados
- zest & juice of 1 lime
- 1-2 jalapenos, seeded & finely minced
- 2 cloves garlic, minced or crushed
- 1 plum tomato, seeded & diced
- 1/2 yellow onion, diced
- 2 tablespoons cilantro, finely chopped
- 1 tablespoon sour cream
- salt & pepper, to taste
- hot sauce, to taste
- tortilla chips
Zest & juice the lime and set them both aside. Slice around the pit of the avocado with a heavy, sharp knife then twist the 2 halves in opposite directions to separate them. One half will have the pit in it. Take your knife and bury the blade part way into the pit. Holding the avocado half firmly, twist the knife to loosen & remove the pit. Cut each half of the avocado in a grid pattern in the shell then scoop the flesh out into a bowl using a spoon.
Immediately add the lime zest & juice to the avocado flesh, covering as much of it as possible to prevent browning. Add the jalapenos, garlic and cilantro, then mash it all together until the mixture is fairly smooth. Stir the tomato & onion into the mix. Add up to a tablespoon of sour cream if a creamier consistency is desired. Add a few drops of hot sauce if a spicier version is desired. Add salt & pepper to taste. Serve right away with tortilla chips or press plastic wrap onto the surface of the guacamole and refrigerate it until needed.