1. Coarsely mash (DO NOT PUREE) avocados.
2. Stir in lime juice and season to taste.
3. Prepare "add-ins" as directed below.
   
   REGIONAL VARIATIONS:

Tampa Bay

1. 4-oz. cooked, shelled and deveined small shrimp
2. 1/2 cup diced green onion
3. 1/2 cup diced yellow bell pepper
4. 5-10 drops red pepper sauce
5. Tampa Bay's coastal location calls for shrimp. The red pepper sauce and yellow bell pepper represent the team's colors.

Pittsburgh

1. 1/2 cup chopped roasted red bell pepper
2. 1/2 cup chopped roasted red bell pepper
3. 1/2 cup chopped roasted yellow bell pepper

Oakland

1. 2 cloves garlic, finely chopped
2. 2/3 cup black beans, rinsed and drained
3. 1/2 cup chopped red onion
4. 1/2 cup chopped tomato
5. 2 pickled jalapeños, chopped
6. Oakland's signature color black is represented in the black beans. Two jalapeño s are added to represent the teams extra spice!

Atlanta

1. 1/2 cup peach preserves or peach salsa
2. 1/2 cup toasted pecans, coarsely chopped

New York

1. 1/2 lb. smoked salmon pieces

Philadelphia

1. 8-oz. softened cream cheese
2. 2/3 cup chopped black olives

San Francisco

1. 1/2 lb. cooked Dungeness crab, chopped
2. 1/4 cup diced scallions
3. 1/2 tsp. cracked black pepper

Tennessee

1. 1/2 cup finely chopped sweet white onion
2. 1 cup chunky red salsa

Serving Suggestions:
Place guacamole in center of serving tray and arrange additional ingredients on platter to surround the guacamole. Serve with tortilla chips.

Beverage Pairings:
Match your custom guacamole with a local brew.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Guacamole is best made as close to serving as possible. For short-term storage, seal in an airtight container with a piece of plastic wrap against the surface of the guacamole.