My Award Winning Guacamole Recipe [with its Secret Ingredient]
No, seriously. We used to have a little Guacamole contest every year in my home town. [Then the hipsters who used to put it on every year moved to the East Coast.]
My daughter and I won the contest three years ago. We were in the newspaper and everything!
I’ve hoarded this secret recipe for years. For what? I doubt I’ll be entering another contest any time soon.
So I’ve decided to share it with you, the day before Cinco de Mayo, in case you don’t have all the ingredients on hand, and need to rush to your nearest Whole Foods to stock up!
NOTE: READ THE WHOLE RECIPE BEFORE GOING AND BUYING ANYTHING!!
INGREDIENTS (depending on how many people & how much you like each ingredient):
4-6 RIPE but FIRM Avocados - estimate 2/3-to one whole Avocado per person (see below for how to pick an Avocado)
1-2 Lemons for Juicing - depends on how many avos you use, how sour you like
*1-2 more Lemons Sliced (to cover the top and keep it fresh if you are going to a party - *this step is not necessary if you plan to eat your guacamole right away, at home).
2-3 Tomatoes diced or cubed - amount depends on how many avos, and how much tomato you like
2-3 Green Onions, or 1/2 Small White Onion (Green Onion is preferred)
Tamari Soy Sauce to taste (I get the SAN-J Organic Gold Label, which is Gluten Free)
(TRUMPETS AND FANFARE, here it is my secret ingredient):
Nutritional Yeast Flakes - 1/2 - 1 cup (again, depending on taste - the more you add, the thicker the guacamole will become, and the saltier)
any Veggies for Dipping
Okay, first off, before starting your Guacamole,
1) Cut ALL of your dipping veggies - so you will be ready to eat the Guacamole as soon as it is done - The FRESHNESS of the GUACAMOLE is of major import here - it won’t taste near as good later on, as when it is first made!
2)Make sure you have PICKED FIRM AVOCADOS! Not hard, but definitely NOT AT ALL SOFT, or they will have dark spots on the inside, and taste terrible. So start with firm avocados, that have a very slight “give” to them when gently squeezed.
3) I usually make about 4-6 avocados - two thirds to a whole avocado per person
4) How to make it mushy.
Cut your avocado in half, working around the pit.
Twist the two halves apart.
Take a nice, sharp, serrated knife, and whack it hard, the long way, on the pit, so that the knife actually sticks into the pit.
Twist the pit loose.
If the avocado does not come off the pit easily at this point, your avocado is not quite ripe enough, and will be hard, and not behave properly in this next step.
HOW TO SMUSH IT: Holding each half of an avocado, (still in the skin), in the palm of your hand, MASH it with a fork until it is soft and fluffy.
This is by far the easiest way I know to turn an Avocado into a “paste” for Guacamole.
5. Scoop out each 1/2 avo shell, and put all your avocado mushes into a bowl, and mix them together until they are nice and smooth.
6. IMMEDIATELY Add Lemon Juice. THIS IS IMPORTANT. The lemon juice keeps the avos from turning quite so quickly. Avocados are only fresh for a very short time, once they are opened, so you want to do what you can to slow down the aging process. So Add your Lemon Juice and stir, FIRST!!
7. Add your diced tomatoes, and green onions or white onions. Stir.
8. Add Tamari Soy Sauce to taste
9. You might want to taste it at this point, or even take a small amount out, so you can have a taste test before and after adding my secret ingredient - the Nutritional Yeast Flakes - NOTE* - DON’T GET THE POWDER, only the FLAKES will give it the right flavor.
10. Stir and serve.
NOTE* If you are taking your Guacamole to a party, you MIGHT want to pre-cut some Lemon Slices to put on top of it, to keep it fresh. If you don’t have Lemon Slices, Saran Wrap will work in a pinch, and will also keep the Guac from turning brown.