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Winners:

• 2000

• 2002

• 2003

 
Recipe Winners - 2001

Best Guacamole

1st PLACE:  Paul Kermoyan, Lorena Esparza & Allison Rand, (Team Effort – City of Carpinteria)

El Famoso Delicioso Guacamole

7 Kermoyan Avocados (Hass can be substituted)
16 oz. Pace Chunky Salsa, Hot
5 Roma Tomatoes, Diced
1 Small White Onion, Finely Diced
1 ½ Bunch Cilantro, Finely Chopped
5 Cerrano Peppers, Finely Diced (Including Seeds)
¾ - 1 tsp. Salt (to Taste)
Juice of 2 Limes
Dash of Black Pepper

Combine avocados, salsa, cerranos, onion, lime juice and salt; mash ingredients together.   Add cilantro, tomatoes and black pepper; stir.
 

2nd PLACE:  George & Gale Bamber of Fallbrook

Guacamole

4 Ripe Avocados, 2 lbs.
¼ Lemon, Juiced
½ Teaspoon Lawry’s Garlic Salt
1/3 Bunch Fresh Cilantro, Minced
1 Small Onion Finely Chopped
1 Medium Roma Tomato, Diced
1 Dash Jalapeno Pepper Sauce

Peel and pit avocados (save pits). Squeeze lemon juice over avocado in a bowl and mash lightly with a potato masher. Add chopped onion and diced tomatoes. Wash and mince the cilantro and add. Add 2 oz. canned diced green chilies. Dust with garlic salt and mix well. Taste with corn chip for seasoning. Place saved pits in finished guacamole to help prevent it from turning dark.
 

3rd PLACE - David Konieczny, Carpinteria

Guacamole

2 Avocados
½ Cup Salsa
2 Drops Dave’s Insanity Sauce
¼ Cup Cilantro
Dash Salt
Dash Pepper

HONORABLE MENTION for Best Presentation:  Eric Sanabia, Goleta

Guacamole

2 Large Hass Avocados
Finely Chopped Red Onion
Dave’s Insanity Hot Sauce
Fresh Squeezed Lime Juice
Salt and Pepper to Taste
Chopped Mangos

HONORABLE MENTION for Most Original:  Nick Parola, Camarillo

Nick’s Guacamole

2 Reed Avocados
½ Cup Chopped Onion
½ Cup Chopped Tomato
1 Tsp. Garlic Powder
1 Tbsp. Lemon Juice (Fresh)
1 Tbsp. Ginger Peach Hot Sauce
¼ Tsp. Course Ground Vege Pepper
1 Pinch Fresh Cilantro

Mash all ingredients together.

 

Weight Winners - 2001

1st PLACE:  David Righetti of San Luis Obispo - 2 Lbs., 11 ½  ounces

This “Grand Champion” was auctioned off for a whopping $15.
(That is over $5. Per lb.!!!)

2nd PLACE:  Marilyn Faletti of Santa Barbara – 2lbs., 5 ¾ ounces

3rd PLACE: Angelo Granaroli of Carpinteria  - 2 lbs., 4 ½ ounces