On Sunday afternoon, Danny and I will gather at his father’s place and watch the Super Bowl with as many of his seven other brothers as are in town. There’s also a handful of grandchildren, family friends, wives and girlfriends who help push the numbers well into the twenties, but there’s always plenty of food to go around.
Full confession: I’m not a huge football fan. The Super Bowl is about the only game I sit through all year, and that is mostly because of the company — and the food. For years, my brother-in-law, Michel, has been bringing a massive bowl of guacamole that, together with a few bags of tortilla chips, keeps the gang of us happy until half-time. It always keeps me coming back for more, and with avocados in season right now, guacamole is ideal Super Bowl party fare.
It wasn’t until recently that I discovered Michel’s guac had a secret ingredient, and of course when I did, I knew I had to share it with readers. It is an absolutely brilliant addition that makes for a healthier guacamole and helps stretch it out. And when you’re making dip for twenty people, anything that stretches avocados is a good thing.
Michel agreed to do a demo just for you, my readers, so hit the jump to watch our fun vlog, and learn about the secret ingredient that now goes into all my guacamole.
Recipe: Michel’s Healthier Super Bowl Guacamole
- 4 ripe avocados
- 2 limes
- 2 cloves garlic, finely chopped
- 1/4 cup red onion, finely diced
- 2 small zucchinis, washed
- 1/2 cup cilantro, washed and chopped
- 1/2 teaspoon dried chilies
- salt and pepper
- Trim ends of zucchini, then roughly chop and add to a food processor. Process until smooth. Optional: if you don’t have a processor, finely grate zucchini on a grater or microplane.
- As demonstrated in the vlog, cut avocado in half and remove pit. Using a spoon, scrape out the flesh into a large bowl.
- Cut limes in half along their equator and squeeze their juice over the avocados. Mash up avocados with a potato masher.
- To the bowl, add chopped garlic, chopped red onion, crushed chillies, chopped cilantro, and puréed zucchini. Mash everything up thouroughly with the potato masher.
- Season generously with salt and pepper and taste. Adjust seasoning to taste.
Tips to Making the Best Guacamole Ever
Want to keep your guacamole looking fresh and vibrant? Don’t toss out the avocado pits, but instead toss them back into the finished guac and bury them. They will help to keep your guac from turning brown for hours and hours.
I’ve even stored leftover guac in the refrigerator with a couple of pits and it has stayed green for several days. So, save those pits!
Race to Ripen
The day before I had to shoot this vlog, the ONLY avocados I could find were green and hard as rocks. Fortunately I know a little trick for ripening, so I didn’t worry.
To speed up the ripening process for avocados (or other stone fruit such as peaches or nectarines), simply place in a paper bag and stash in a cool, dark place. Cool, not cold, as avocados will not ripen in the refrigerator.
If you don’t have a paper bag, wrap avocados in brown packing paper instead. Why does this work? The natural ethylene gas that is released by the fruit is trapped in the bag and helps speed up the ripening. The brown paper allows moisture to escape, so mold doesn’t form.
Any avocados that are ripe and are not used right away can be stored in the crisper drawer of the fridge.
The best guacamole is the one that has been tasted and tasted again for perfect seasoning. Don’t be shy with salt, lime juice, chillies, or even garlic, if you like that sort of thing. Just because our recipe calls for two cloves of garlic, doesn’t mean you can’t put six; in fact, Michel often uses that many and more because that suits his taste.
Honey, there’s zucchini in my guacamole! What do you add to your guac to suit your taste?