Tequila Lime Guacamole
|Fort Lauderdale, FL|
As soon as I returned from my vacation in Fort Lauderdale, my brain and my stomach decided to team up for the purpose of convincing me that I wanted to eat mass quantities of tacos as soon as possible. Eventually, this craving was overpowered in quick succession by the consumption of Indian food and then the desire for and devouring of a cheeseburger. Now I'm back to square one without the adequate supplies in my kitchen for tacos (and, really, who wants to do all that work when it would just be me eating them?) or the option of having them delivered to my apartment. Instead, I had to compromise and work with what I had.
|Ingredients for Guacamole|
Looks like the perfect start to a batch of guacamole! I could pair the freshly made guacamole with some blue corn tortilla chips and pretend that all of the other components of a taco were there.
|Tequila Lime Guacamole | Taste As You Go|
Now, by looking at this guacamole, you would never suspect that there's a secret ingredient inside. While I love my basic recipe for guacamole, I wanted to kick it up a bit. To add a little depth to the flavor. So, I did something most New Yorkers wouldn't dare to do and went downstairs to ask my neighbor if she had any tequila she could spare. She did - score! I went back up to my kitchen and added just a splash to the guacamole.
Oh my goodness! We're talking a whole new ballgame here! The tequila really brought the flavors of the lime and the cilantro together. With the hint of garlic and jalapeno pepper in the background, I was bordering on perfect with this guacamole. I am in serious awe that I didn't eat the entire bowl right then and there. But I was good and put the guacamole in the refrigerator to chill while I returned the bottle of tequila to my neighbor and while I cleaned up the kitchen.
|Tequila Lime Guacamole|
I will tell you right now, it was worth the wait.
Tequila Lime Guacamole
- 2 Haas avocados
- 1 teaspoon Kosher salt
- 1 clove garlic, minced
- 1 lime
- 1/2 bunch fresh cilantro, chopped
- 1 large jalapeno pepper, halved, seeded, and minced
- Split the avocados in half. Remove the pits and scoop out the flesh into a glass or stainless steel bowl.
- Add the Kosher salt and garlic and mash.
- Halve the lime and squeeze the juice over the mashed avocados. Add a splash of tequila. (Be careful, you don't want too much in there!)
- Add the cilantro and minced jalapeno and combine thoroughly with avocados.
- Taste and add more salt, lime, and/or more jalapeno if desired. Serve immediately.
Food Tip: To prevent the guacamole from browning while in the refrigerator, lay a piece of plastic wrap directly on the surface of the guacamole and press down gently, pushing out any air between the dip and the plastic wrap. Doing so will slow down the oxidation of the avocado caused by the exposure to the oxygen in the air.
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