Guacamole

It's Super Bowl Sunday! Who are you cheering for? I lost complete interest when the Green Bay Packers lost two weeks ago - I grew up in Wisconsin. Now the big question is whether or not Brett Favre will retire with the last ball he threw an interception. Time will tell.

Of course, the most important thing about the Super Bowl is the spread that is put out at the Super Bowl Party you go to. I'm bringing Chips and Guacamole this year.

My 7 year-old daughter says I make the best guacamole in the world. Now you should know that this may just mean that she likes guacamole. I can't remember many times when she had guacamole that I haven't made. She surprises me sometimes, with the things that she likes. Other times she surprises me with the things she won't eat. One thing that I'm very happy that she'll eat is Mexican food (she'd starve if she didn't - I cook a lot of Mexican inspired dishes!) This is my favorite Guacamole.

Guacamole

1 Large Ripe Avacado

1 1/2 Tablespoons freshly squeezed Lime Juice

1/4 Cup Red Onion, Minced

1 Tablespoon Green Chile, minced

1 Roma Tomato, seeded and diced

1 Clove Garlic, minced or pressed

1/4 teaspoon Kosher Salt

Skin the avacado, and remove the pit, saving the pit for later use. Place the flesh of the avacado in a medium bowl; add the lime juice and mash the avacado with a fork, until no large chunks remain. Stir in the onion, chiles, tomato, garlic and salt. When you finish the Guacamole, put the reserved pit in the bowl until serving time. This helps keep the color "fresh". Chill the guacamole before serving, if prepared ahead, but serve it at room temperature. This is much better eaten the day it is prepared.

You can choose the "heat" of the chile that you prefer. I use mild green chiles (like Anaheim or Poblano), but it is also good with Jalapenos. You can also choose whether to use fresh or canned chiles, but personally, I prefer fresh. You can also roast the chiles if desired.

Serves about 4

Nutritional Information per serving: 92 calories, (69.6% calories from fat); 8 g fat (5 g MUFA); 1 g protein; 6 g carbohydrates; 2 g dietary fiber; 0 mg cholesterol, 125 mg sodium. Exchanges: 1/2 vegetable; 0 fruit; 1 1/2 fat.