On September 9th, Avocados From Peru® (AFP) and the New York Jets joined forces for the first time ever, promoting health and fitness with a unique series of special promotions featuring the favorite superfood of the NY Jets, Avocados from Peru.

During the Jets’ opening game of the season, football fans in attendance enjoyed complimentary avocado toppings at MetLife Stadium concessions stands. And in the biggest event of all, the world record was set for the world’s “largest bowl of guacamole”!
 
Weighing in at a record 9,090 pounds, the gargantuan bowl of avocado goodness easily claimed victory and was named the world’s largest bowl of guacamole. Representatives from the World Avocado Organization were on hand to certify the challenge and presented the Jets and AFP with a special certificate commemorating the event.
 
Not only was it the biggest bowl of guacamole ever made, it was also the most delicious. Created especially for the world record challenge, somewhat smaller servings of the award-winning guacamole recipe can be made for any friendly get-together or tailgate party all season long.

Peruvian avocados, available at ShopRite, add a flavorful twist to any well-balanced diet, whether in guacamole, salads, sandwiches, burgers and more. With nearly 20 essential vitamins and minerals and no sodium or cholesterol, it’s no wonder that Peruvian avocados are the Jets’ and America’s favorite nutrient dense superfood!

AVOCADOS FROM PERU AND NEW YORK JETS GUACAMOLE RECIPE

Recipe By Avocados From Peru

INSTRUCTIONS

In a medium bowl, mix the avocado, tomato, onion, chopped pepper, cilantro, and olive oil. Season with salt and pepper to taste and serve with the chifles. 

SERVINGS

Serves 4

PREP TIME

5 Minutes

INGREDIENTS

2 Peruvian avocados, pitted, peeled, and mashed

1 large tomato, peeled and finely chopped 

½ medium red onion, peeled and finely chopped

1 teaspoon finely chopped rocoto chili pepper (or other mild to semi-hot red pepper, such as red serrano) 

2 tablespoons cilantro, rinsed and finely chopped

3 tablespoons olive oil

Salt and pepper

2 cups chifles (or other salted plantain chips)