I brought my version of guacamole (or ‘guac’ as they say in Albuquerque) to a friend’s get together recently. I believe it was well received–although I am projecting this assertion based upon my own bias for this particular rendition.
Guacamole, like salsa, can be made a million different ways to suit just about every palette. That is, of course, assuming that you are not allergic to avocados. In this case… sorry, man.
So what makes my Holy Smokey Guacamole! so special? I’m glad you asked! I use two key ingredients that give this guac some serious smokey ‘tude: tequila and pan fried jalapeños.
Tequila? In Guacamole? I know, it sounds weird, but it just works. Something about the lime and jalapeño… these things just work together. What prompted me to add tequila to my guacamole? Well, the story goes like this: I was making guacamole one day while drinking shots of tequila. That’s it. That’s the story.
I used Cuervo for this version (it’s what I had) but any tequila will do. (Preferably not silver or blanco.)
You will need
- 3 avocados
- 2 shots of tequila (or to taste)
- 1-2 jalapeños finely diced
- 1/4 red onion finely diced
- a few sprigs of cilantro chopped
- juice of two limes (or to taste)
- sea salt and coarse pepper to taste
In a skillet over medium heat sauté jalapeño in one tablespoon of olive oil. After the peppers start to show some nice dark colors remove from heat and allow to cool. Combine all of the ingredients in a mixing bowl. My personal preference is to use a fork–it takes a little longer but I like my guacamole to be chunky as opposed to super smooth.
And there you have it! Stay hungry my friends!
That’s an excellent story! I’ll have to try this. Cheers!