and the Providence Journal bring you Small Bites: Easy-to-Digest Recipes. The big game is right around the corner, and what better way to celebrate than with a great game day recipe. Jeff Shabo from Rick's Roadhouse shows us how to make a delicious guacamole from the freshest ingredients. This dish will be your MVP in the kitchen. 


- 6 ripe Hass avocados

- 1 1/2 teaspoons kosher salt

- Juice of 3 limes

- 24 sliced, pickled jalapeno slices

- 6 tablespoons chopped cilantro

- 3 teaspoons cumin

- Few shakes hot sauce (optional and to taste)

- Chopped ripe tomato (optional)

- Sliced radishes, for garnish

Cut the avocado in half. Using a sharp chef's knife, slice through the avocado lengthwise until you feel the knife hit the pit. Remove the pit.

Score the flesh of the avocado without piercing the skin, scoop out into a bowl.

Add all ingredients, mix thoroughly, crushing with a muddler if possible.

Serve with chips or any favorite dipping food.

Notes: Shabo prepared his guacamole in a molcajete, a stone bowl with tool that resembles a mortar and pestle.