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Tequila-Spiked Guacamole

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

serves 4

Ingredients

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.

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  • April 24, 2012 - 4:34 pm

    Jenni - I’m with you Firmly in Camp Cilantro. I feel sorry for the folks who don’t have that enzyme that lets them taste the Yum and leaves them tasting soap. Sucks to be them! I prefer no tomatoes, but that’s the great thing about a recipe like this, it’s endlessly adaptable. Never occurred to me to put tequila In it. An excellent plan, Brian!ReplyCancel

  • April 24, 2012 - 4:38 pm

    Alison @ Ingredients, Inc. - OMG TOO GOOD! Love this ideaReplyCancel

  • April 24, 2012 - 4:49 pm

    Kimberley - Okay, so the next time you make it out here, besides taking you to farm stands with 25 cent avocados that will make you cry, I’d like to bring you to one of my favorite places for a cocktail, because they have an amazingly creative seasonal margarita. And I’m with you on cilantro. Essential.ReplyCancel

  • April 24, 2012 - 5:30 pm

    Kasey - Clearly, us food writers have had one thing on our minds: avocado! It’s true that California has a goldmine of avocados, and I will not complain one bit about it :)ReplyCancel

  • April 24, 2012 - 5:33 pm

    Maria - I am obsessed with avocados and this guac is the real deal! Nice!ReplyCancel

  • April 24, 2012 - 5:34 pm

    sara - yes, I will admit that it is certainly a perk of living here, and we do partake daily! We may have a bounty of them, but they are still fairly pricey…if that makes you feel any better 😉 Love the recipe, sounds delicious with the tequila!!ReplyCancel

  • April 24, 2012 - 6:10 pm

    Amanda - I couldn’t agree more with your avocado sentiments. I love so much about living in New England- if only we could grow avocados here life would be perfect. Today at the store all I could find were hard green lumps that cost $2.99 each! Can’t wait to try this recipe when I do find some for a more reasonable price. Tequila and avocado seem like a natural combo.ReplyCancel

  • April 24, 2012 - 6:23 pm

    Barbara | Creative Culinary - I love a simple guacamole; just lime, garlic and salt with any accoutrements on the side. But I might be able to wrap my arms around tequila. I love it too. Once I discovered the difference between what most drinks in restaurants are made of and GOOD tequila? I can drink it straight up but love it in a good margarita with fresh ingredients.

    No goldmine of avocados here but not pricey either…simply a pain if I forget to buy them soon enough and want to make a dish. Sometimes putting them in a bag with an apple works to ripen them sooner…but not within an hour. :)ReplyCancel

  • April 24, 2012 - 7:00 pm

    Mimi Avocado - I’m a New England girl who married a California avocado farmer. I’ve been living on an avocado ranch for 30 years and we have never once put our tequila IN the guacamole. Plenty of tequila has been consumed separately, I might add. One would think that with all those avocados I might be willing to try this. I’m still thinking about whether The Farmer would be happy if I poured some of his tequila into the guac.

    We do agree that fresh cilantro is the key to wonderful guacamole, however. And by the way, we offer do offer subscriptions direct from our farm, for those who know what a good avocado tastes like and want them delivered from farm to table.ReplyCancel

  • April 24, 2012 - 7:15 pm

    Sara @OneTribeGourmet - I must try this ASAP!!! Love the idea of Tequila Spiked Guac! I think it’s perfect for Cinco de Mayo festivities!ReplyCancel

  • April 24, 2012 - 8:10 pm

    Heather | Farmgirl Gourmet - Mmmm hmmm…you and I will get along JUST FINE. :) Sounds awesome! Buzzed.ReplyCancel

  • April 24, 2012 - 8:46 pm

    Rebecca LeFever - This looks amazing! I could eat cups of the stuff at a time. I’ll add this to my list of things to try.ReplyCancel

  • April 24, 2012 - 9:02 pm

    Sommer@ASpicyPerspective - Well, If you ask me, everything tastes better spiked!ReplyCancel

  • April 24, 2012 - 9:27 pm
  • April 24, 2012 - 10:34 pm

    Rachel (Hounds in the Kitchen) - Why have I never thought of using a pastry cutter for guac?! Great recipe and I love the unique perspective of the photos too.ReplyCancel

  • April 24, 2012 - 11:07 pm

    sweet road - I am constantly contemplating moving to the west coast for the food and produce! The first time I ate a mango was in California and I will never find a mango like that one on the east coast!ReplyCancel

  • April 24, 2012 - 11:15 pm

    sarah - Oh, genius! Tequila!
    I’ve been using a potato masher for my guacamole, but I think a pastry cutter would work much better. Thank you.ReplyCancel

  • April 24, 2012 - 11:33 pm

    Suzi - I am totally with you on eating avocados year round, salt and lime, oh wait is that tequila? Never thought to add tequila to guacamole but is makes sense. Here in flordia we have the big fat avocados.ReplyCancel

  • April 25, 2012 - 1:17 am

    Liren - Do come and visit soon. There’s always avocados in my kitchen :)

    You bring the tequila!ReplyCancel

  • April 25, 2012 - 1:47 am

    Diane {Created by Diane} - Well Brian I’d have to agree on lots of points here. I do miss snow on Christmas :) but as you may have guessed I do LOVE all the avocados here. (I live in So. Cal about 20 minutes north of Fallbrook, which is known as the Avocado Capital-they even have an entire festival for avocados, it was last weekend, I didn’t go but have been in the past and it’s wonderful. Avocado everything…avocado ice cream and so many varieties of guacamole, but YOUR with Tequila is a MUST try. simply because I LOVE tequila. So if you ever travel to the West Coast and are near by, call me…..we’ll go avocado picking with tequila.
    By the way have you had Reed Avocados, they are yummy!ReplyCancel

  • April 25, 2012 - 6:26 am

    Lora @cakeduchess - Look how handsome you are and your guacamole recipe is fabulous! I could eat an avocado every day too and most mornings have one as a snack before lunch;) Tequila must give it a little extra something that would make it even more hard to resist. :)ReplyCancel

  • April 25, 2012 - 8:42 am

    Erin - With seeing so many avocado recipes recently, all I want is a fresh avocado! Love the addition of the tequila!ReplyCancel

  • April 25, 2012 - 9:14 am

    Carolyn - Okay, I love guacamole, but I never thought of spiking it with tequila. How amazing!ReplyCancel

  • April 25, 2012 - 9:32 am

    Elizabeth - Mmm, I would eat avocados every day too :)ReplyCancel

  • April 25, 2012 - 9:36 am

    Monet - Oh yes! Now this is calling my name. We love guacamole (and tequila). Thank you for sharing this, sweet friend. I really hope we can see you in Boston this summer. Already looking forward to it!ReplyCancel

  • April 25, 2012 - 10:45 am

    Nina - Wow…never heard of this one before. This is awesome stuff….loved your photographs too:)ReplyCancel

  • April 25, 2012 - 10:46 am

    Trevor Sis Boom - Well why shouldn’t two of my favorite food groups be in the same dish? Not to gloat but if you do ever get to live in CA do what we did and move next to someone who has their own avocado tree. You will have all the avocados you can ever want! As abundant as they are, my favorite way to eat them is as you describe with a squeeze of lemon and a sprinkling of salt.ReplyCancel

  • April 25, 2012 - 11:18 am

    Jen @ Juanita's Cocina - I saw this and was all, “Oooooh! Drinkable avocado-y booze!”

    I am SO in.ReplyCancel

  • April 25, 2012 - 11:21 am

    Georgie - I love avocados too! We had a tree in our back yard growing up. We would eat them with tomato soup on grilled cheese sandwiches, or sliced plain on a plate as afternoon snack after school. Great memories. This is indeed a delicious recipe too.ReplyCancel

  • April 25, 2012 - 11:27 am

    Shelly - I will be adding this to my dinner tonight! I would have never thought of adding tequila to guacamole! YUMM!ReplyCancel

  • April 25, 2012 - 1:28 pm

    Melissa M - Sounds great! I was floored by Jenni’s comment re people having a particular enzyme that influences one’s ability to taste Cilantro vs “green soap”… totally explains my Hubby and Daughter’s aversion to the stuff!
    By the way, love the new graphics!ReplyCancel

  • April 25, 2012 - 1:50 pm

    Missi - Oh my goodness, I want that!ReplyCancel

  • April 25, 2012 - 2:42 pm

    Angie@Angie's Recipes - Great photos with a fantastic recipe!ReplyCancel

  • April 25, 2012 - 7:57 pm

    Amy @ FragrantVanillaCake - I love guac, but have never had it tequila spiked…love it! What a wonderful idea, and your recipe sounds perfect! I definately need to make this!ReplyCancel

  • April 25, 2012 - 8:35 pm

    Jen @ keepitsimplefoods - Love this! So smart and so simple!ReplyCancel

  • April 25, 2012 - 9:48 pm
  • April 26, 2012 - 1:47 am

    Kathy - Panini Happy - I’m from California and we definitely love our avocados! Gotta love this twist. :-)ReplyCancel

  • April 26, 2012 - 7:58 am

    Joanne - What I wouldn’t give for an avocado and/or a mango tree right outside my apartment…sigh. A girl can dream, can’t she?

    You and I definitely see eye-to-eye on this tequila business. Though I’ve never tried it in guac before! Genius move.ReplyCancel

  • April 26, 2012 - 10:45 am

    Bunkycooks - We love guacamole at our house and there’s nothing like a little boozy guacamole for Cinco de Mayo! It’s just around the corner. :-)ReplyCancel

  • April 27, 2012 - 5:14 am

    Irvin @ Eat the Love - You know, I wished you live in California too. Mostly because you’d be closer to me and could make me this guacamole all the time….ReplyCancel

  • April 27, 2012 - 9:29 am

    Jeanne @ CookSister! - I’m also in the “love cilantro” camp (phew!!). Just like avocados make you wish you lived in California, they make me wish I were back at home in S Africa. i GORGED on them when I was home earlier this month! Here in the UK they are either rock hard or black and rotten – blah! Loving the addition of tequila!ReplyCancel

  • April 27, 2012 - 10:20 am

    Jeanette - I love guacamole – never tried it with tequila before, bet it adds a nice kick!ReplyCancel

  • April 27, 2012 - 12:31 pm

    CJ at Food Stories - I found your site on another blog and just wanted to let you know that I have subscribed to your feed and can’t wait to see what your next creation will be!ReplyCancel

  • April 27, 2012 - 8:42 pm

    Lori @ RecipeGirl - I really love your thinking on this one. I’ve definitely never thought to spike my guac!ReplyCancel

  • April 28, 2012 - 9:17 pm

    Aimee @ Simple Bites - This is totally happening at my next Girl’s Night In (Friday)!!

    We share a love of Tequila! I currently have 4 varieties in stock, including my favorite, Corzo.ReplyCancel

  • April 29, 2012 - 11:51 pm

    MikeVFMK - Seriously? This is genius, B! I’ve always had an appreciation for Mexican food and guac! But tequila guacamole? I can only imagine how incredible it would be. And i’ll be making it as we prep for our trip to Mexico soon.ReplyCancel

  • April 30, 2012 - 2:32 pm

    Andrew Frishman - Mnnn. . . I LOVES me some guacamole, especially when it has avocados in it!

    Este es mi tequila favorita – http://www.youtube.com/watch?v=LXBLHTq390kReplyCancel

  • May 2, 2012 - 10:43 pm

    marla - I never would have thought to spike my guar with tequila. Great idea!ReplyCancel

  • May 4, 2012 - 12:03 pm

    Tonia - I honestly don’t know what I’d make first–I’ve never had a food processor and am not sure of the possibilities! If it’s good for scones, maybe it’s good for a really good pie crust? If so, fried apple pies might be the first thing I make.ReplyCancel

  • May 4, 2012 - 12:18 pm

    Jen Laceda | Tartine and Apron Strings - OMG, your Mr. Smarty Pants! Clever idea!ReplyCancel

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  • May 5, 2015 - 9:00 am

    How to Cook with Tequila - […] up your guac not only with Serrano chilies, but also with a few tablespoons of tequila. Try this recipe. After grabbing a scoop of that deliciousness, head over to a bowl of salsa also spiked with a dash […]ReplyCancel

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