Michel’s Super Bowl Guacamole Recipe (vlog)

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
  1. 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.
  2. As demonstrated in the vlog, cut avocado in half and remove pit. Using a spoon, scrape out the flesh into a large bowl.
  3. Cut limes in half along their equator and squeeze their juice over the avocados. Mash up avocados with a potato masher.
  4. To the bowl, add chopped garlic, chopped red onion, crushed chillies, chopped cilantro, and puréed zucchini. Mash everything up thouroughly with the potato masher.
  5. Season generously with salt and pepper and taste. Adjust seasoning to taste.

Tips to Making the Best Guacamole Ever

Pit Power

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.

Taste Test

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?

About Aimee

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.

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  1. Frozen green peas, which we have readily and inexpensibly available, work very well!
    I’m sure the zucchini blends in nicely,
    must try it sometime.

  2. Cool! I love lots and lots of lime, garlic and jalapeno. Sometimes I’ll add crema fresca or sour cream if I have it on hand.

  3. I’ll have to try it with zucchini, that sounds very nutritious. I like the tip about adding the pit back into the finished product, haven’t heard that one. 🙂

  4. Your video sold me on this. I want to try guacamole again. 🙂

  5. I always put a tomato in. My usual recipe calls for avocados, limes, scallions, cilantro, tomato, garlic or garlic powder, a dash of tabasco sauce and a good amount of sea salt. My biggest tip is not to over-mash it and, like you said, to taste along the way. I always have to adjust the lime and salt amounts based on how big the avocados were.

  6. FABULOUS!!! I’m making guacamole today for the first time!

  7. I’m sad now and completely missing you. Can I come watch the Super Bowl with you to get more face time and eat all the guacamole?

  8. Cookbook Queen says

    Great Vlog!!

    SO happy to see your sweet face again…your guacamole looks AMAZING.

  9. Mexican oregano was the secret ingredient my husband and I discovered on our Mexican honeymoon-quest for the perfect guac. It makes the difference!

    • Indeed! That makes a lot of sense. Thanks for the tip, Amy!

      • Aimee,

        Is it possible to print recipes without pictures? I keep a notebook, and would print more, but they end up being several pages and using a lot of ink. Help?!?

        From a grateful recipe recipient,


  10. Best thing I’ve read today! I love this recipe.

  11. Funny, I’m not a football fan either. I just like the Super Bowl for the gathering of friends and food! I love this recipe-I’m a huge guac fan and end up eating with a spoon.

  12. I loooovvveee guacamole. I am with you, not such a football fan, but will politely ignore the TV if there is some good food around!

  13. Several years ago I bought, for the first time, prepared guacamole from the Mexican/Polish grocery down the street. The guac was amazingly tasty, but I found a pit in it! I put it down to bad quality control and mentioned it at the store the next time I was there. They politely told me that was done on purpose and that every little tub of store-made guac has a pit in it. Blush.

  14. I am SO impressed with Michel and his culinary skills – he handles that knife like a pro! I sure will try this dip sounds super easy and delicious. (I simply had to smile when I saw the huge jar of pink bubble gum on that back counter! ) You can tell a lot about people from what they keep in glass jars! LOL

  15. Great idea to add zucchini. I will try that. I think the lime juice keeps it from turning brown more than the pit, but I’ve heard the pit trick before too. If you add an apple to your ripening bag of avocados it’ll ripen even quicker. Apples give off a lot of ethylene gas (which is why fruit in a fruit bowl might over-ripen quicker if apples are there).

  16. bridget {bake at 350} says

    Ooo….wish I had some right now!!!

    So good to see your face again, Aimee! You are a doll! 🙂

  17. Steph (The Cheapskate Cook) says

    I’m still new to the guac making arena, but I’d love to try this recipe!

  18. Amber | Bluebonnets & Brownies says

    Michel and you have great tv presence! Love it! Also love the zucchini tip. So cute!

  19. I love this video and guacamole! The zucchini is such a great idea!

  20. Love this! I have grated zucchini in my freezer, so will definitely be trying that tip for this Sunday! Thanks for the great tip!

  21. That tip about the pits is priceless! So going to try that. And I’ve never seen zucchini in guac before…perhaps I’ll give it a try this summer when zucchini are in season. Yum!

  22. Zucchini, how clever! I’m not a football fan either, but I’m always up for some good food!

  23. If you want to make your guac fast, just mash salsa into your avocado. It’s delicious!

  24. We learned the pit trick a few summers ago and will never go back. Love the idea of mixing in zucchini or other fillers, as those Avacados go fast!

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