Green grows the guacamole

Don’t like football? Who cares! It’s the NFL playoffs with the Super Bowl looming. And it’s all about the food at this point.

My friend, author and food blogger Becca Gomez Farrell, recently moved from Durham to San Francisco. And since the 49ers are playing my state team, the Carolina Panthers, this Saturday, I asked her if she has heard of any interesting game-day food phenomenons.

“Having best-guacamole competitions is pretty common in California for Super Bowl Sunday parties,” she writes. “Everyone learns a different way to make guacamole, so people bring in their preferred blend, dips are sampled, and a winner is declared. Or they just eat a lot of chips and get too distracted by the game to bother declaring a winner.”

Becca says her mother adds sour cream to her guacamole to smooth out the flavor. Becca likes to include pico de gallo. But everyone has their own twist – like we do with barbecue sauces in North Carolina. But, she adds, “you don’t want to know about the new friend we have in this area who thinks adding a handful of habaneros is a good idea.”

I personally don’t see a thing wrong with that, Becca. But for those who prefer a mellower guacamole, here’s an excellent basic recipe from my cookbook “Fan Fare: A Playbook of Great Recipes for Tailgating or Watching the Game at Home,” published by Harvard Common Press.

Goal-to-Go Guacamole

2 small, ripe avocados

1 small tomato, peeled and chopped (about 1/2 cup)

1 fresh green serrano chile, seeded and finely chopped

1 1/2 teaspoons canned chopped green chilies, drained

2 cloves garlic, crushed or finely chopped

1/3 cup freshly squeezed lime juice

1/4 cup chopped fresh cilantro

Salt to taste

Tortilla chips for serving

Cut the avocados in half, remove the pits and scoop out the flesh into a medium-sze bowl. Mash coarsely. Stir in the tomato, serrano chile, green chilies, garlic, lime juice and cilantro. Taste, and add salt.

Cover and refrigerate until ready to serve. Serve with tortilla chips.

Note: You can make this a few hours ahead, but press plastic wrap directly onto the surface of the guacamole to prevent it from browning, then cover and refrigerate.