The Big Game is less than a week away! It’s time to stock up on the essential Super Bowl munchies. Sure, you’ll pregame with wings and hot sauce. Chips and pretzels are fine for instant replays. Pizza will support you through Lady Gaga’s halftime show. But the undisputed MVP of the big day is a heaping plate of nachos with all the fixings. And what would nachos be without guacamole? That smooth and scrumptious avocado dip just pulls it all together.
Here’s the problem: Like so many promising rookies, avocado (which is guacamole’s principal player) has an extremely short career. Everything fades eventually, but a cut avocado loses its luster faster than you can say Tim Tebow. When an avocado’s flesh (rich in polyphenol oxidase) is exposed to oxygen, it quickly turns an unappetizing shade of brown. The riper the avocado, the faster it goes.
You can try to prevent an avocado’s oxidation with lime juice (it still turns brown). You can cover the fruit with plastic wrap (it still doesn’t help—and makes it pretty hard to eat). There is even the old wives’ tale of leaving the pit in the fruit (another misguided superstition).
What you want is a guacamole with longevity, like a 200-game player. And we’re happy to tell you that there’s a solution. A magical ingredient called sodium bisulfite will keep your guac green and fresh from the day before the big game to the final seconds of the fourth quarter and beyond. Not only that, but sodium bisulfite has no taste of its own, so the avocado flavor stays pure. And the best part: The ability to make your guacamole ahead of time gives the flavors of your other ingredients (tomatoes, cilantro, cumin, etc.) a chance to mingle and develop fully.
Guac is probably one of the healthiest players in your game day snack lineup. Once you try it, we’re confident you’ll discover that avocados and sodium bisulfite are an eternal combination—sort of like Brady and Belichick.