But first, I have to apologize to all of the readers and David for the lack of guacamole “glamor shots” shots in this post. This batch was made for New Year’s Day game day; a mix of hungover, making a lot of different snacks to feed the hangover, and swearing at the television because the Steelers-Browns game was a little too close for comfort. (Possibly also yelling at the Bengals for being the Bengals against the Ravens.) I thought I had taken the beauty shots of the guacamole before serving it, but when I downloaded my images late that night, there were none to be found. Unfortunately, there was no guacamole left to take pictures of which is bad for the site, but it’s a strong testament to how well this guacamole went over. 

I have to admit, I had never heard of putting olive oil in guacamole until David’s recipe landed in my inbox. Then Alyse’s Mango Serrano Guacamole also called for olive oil. It’s been a revelation to this guacamole eater, as olive oil smooths out the balance between the heat of the peppers and tang of the tomatoes.

David Roy’s Serrano and Olive Oil Guacamole: Super Bowl Extravaganza over at the mothership.