Jennifer Pesqueira of El Indio brought the restaurant's chips to help NBC 7 anchors Marianne Kushi, Jason Austell, Jodi Kodesh and Whitney Southwick decide whose recipe was best.
On Sunday, everyone will be looking to the kitchen for this year's Super Bowl snack that will wow their friends and family.
NBC 7 News Today anchor team Jason Austell, Marianne Kushi, Whitney Southwick and Jodi Kodesh decided to test their own recipes and see who makes the best guacamole.
Here's a look at the "secrets" that make their recipes so memorable.
Marianne Kushi's Guacamole Recipe:
1 LARGE AVOCADO , chopped
1 Tablespoon PIMENTO, chopped
2 GREEN ONIONS, TOPS ONLY, finely chopped
1 Tablespoon GREEN CHILI PEPPERS,chopped
1 Teaspoon SOY SAUCE
1 Teaspoon MAYONNAISE
½ LIME squeezed
CILANTRO to taste, chopped
½ TOMATO, chopped
Stir together ingredients except for Tomato. The more you stir ingredients, the smoother it gets.
Stir in tomato at end. If you want some bite to it, add chopped jalapeno or serrano peppers. If not served right away place pit in center.
Serve with chips.
Whitney Southwick's "Just the Basics" Guacamole Recipe:
(This recipe designed for party of two - double – quadruple, etc. etc. - accordingly depending on size of your party.)
2 medium Haas Avocados Ripe, soft to the touch but not over-ripe, should be dark in color.
Fresh, CHUNKY Salsa. We use medium flavor, not hot or super spicy.
In sturdy bowl, mash Avocados using fork. Chunky or smooth - choice is yours. We prefer ours with smaller chunks, a few in each scoop.
Add in 3-4 tablespoons Salsa. Use a fork or strainer to avoid getting salsa juice into mixture. Again, start sparingly and add more to your preference.
Add 1/2 teaspoon garlic salt. Use more or less accordingly, depending on preference and taste.
Mix until all ingredients are well blended. Chill for at least one hour. This gives flavors a chance to meld and improves consistency of your Guacamole.
Secret? Marry a woman of Hispanic descent – it’s my wife’s recipe.
Jodi’s “Queso Fresco” Guacamole:
4 ripe avocados (halved, pitted and peeled)
½ medium red onion (finely chopped)
2 plum tomatoes (finely chopped)
½ fresh lime (squeezed)
1 package Queso Fresco, broken into tiny chunks
Salt, to taste
Freshly ground pepper, to taste
In a medium bowl, using the back of a fork, gently mash avocados into small chunks. Gently stir in remaining ingredients (saving a little of the Queso Fresco to sprinkle on top!) Serve with tortilla chips.
Note: If you prefer your guac spicy, add some chopped jalapenos!
Jason Austell's Guacamole Recipe:
Herdez Salsa Casera
Fresh lime juice
If you make one of these recipes this Sunday, we'd love to hear from you. Let us know how it turned out!