There are things that make me wish I lived in California. You may think it’s the weather, but that’s not it. I actually enjoy the seasons here in New England and I find something charming in having a holiday season with a couple inches of snow on the ground (which, oddly enough, we didn’t experience last year). No, it’s not the weather, exactly, but the wide array of produce that is grown there… year round. Most importantly: avocados.
You see, if I could, I would eat one every single day. Nothing fussy. A douse of lemon juice, a gentle sprinkle of coarse salt. Take a spoon, dig in.
There’s no denying that while an avocado doesn’t need much to turn it into a simple snack, guacamole is the preferred preparation. And as soon as it gets above 70 degrees, this is what my body craves. That, and a big, cold, margarita, of course.
Which brings me to my other love: tequila. I’m sure I’ll explore this a bit more in future posts, but let’s just say that I can’t get enough of it. I’ll sip it straight, on the rocks, a squeeze of lime, with tonic… or shaken into a fun cocktail. And, as you’ll see here, I’ll even mix some into my guacamole. If you’re at all skeptical, I can assure you that there’s nothing to be scared of. First off, it’s not going to get you drunk (well, it shouldn’t… just be sure to follow the recipe. Unless you want to get drunk, in which case, don’t) and it creates a lovely bridge between the salt, acid, and herbs (please please please… cilantro is a must. To all you haters, parsley won’t cut it here).
Of course, you can leave the tequila out if you’re making a kid-friendly version. With Cinco de Mayo around the corner (can you believe it?), this is the perfect snack to make your party guests (or, heck, just yourself) very happy.
Tequila Spiked Guacamole
2 ripe haas avocados, pit removed
1/2 ripe tomato, seeded and finely chopped
1/4 white onion, minced
1 clove garlic, minced
1 serrano chile, seeds removed and minced
1 tablespoon fresh cilantro, finely chopped
Juice of half a lime
1/2 teaspoon Kosher salt
2 tablespoons tequila
Scoop the flesh from the avocado into a bowl. Add the remaining ingredients to the bowl and, using either a pastry cutter (preferred method) or a fork, mash together the ingredients until you have reached the desired consistency. Serve with chips, bread, or just eat it by the spoonful.
Brian Samuels is Managing Editor at The Boys Club and blogger at A Thought for Food.