So it is no surprise to learn, according to the Hass Avocado Board, that 69.6 million pounds of avocados are sold to produce the 8 million pounds of guacamole consumed on Superbowl Sunday.
My task is to make the guacamole to take to a friend's home for the Super Bowl. And I am very particular about my guacamole. Some is too chunky, deconstructed guacamole if you please. Some is too smooth with no texture whatsoever. But mine is just right, well for me anyway.
I learned to make guacamole when I lived in Guadalajara in the early 1970's, and continue to make it this way. The above ingredients are my constants, Hass avocado, yellow onion, tomato and salt. Depending on my audience, I will add cilantro and chile peppers, but no lime. I will put the avocados in a bowl and coarsely mash to my preferred consistency then mix in the rest of the ingredients. Of course, you can make this with a mortar and pestle with great results. Great served with small warm tortillas and, of course, tortilla chips.
Since today is World Nutella Day, I just had to bring these amaretti cookies sandwiched together with Nutella.