Tomorrow is Cinco de Mayo and what better way to celebrate than an ice cold margarita with some killer guacamole and chips. For the past few years, Jeff and I have been using this guacamole recipe at most of our gatherings. The other night we decided to have a "GuacamoleThrowdown"...Friends Food Family style.
This weekend in the Boston Globe Magazine, there was a section called Tequila and Lime. There was a guacamole recipe called Tequila-Lime Guacamole. It was a little different from our traditional recipe as it used red onions and included tequila. I mixed up a batchand we began our taste test. The guacamole was creamy with chunks and had a nice lime and cilantro flavor. I liked the crunchiness of the red onions and the jalapenos brought some nice heat.
Next was our Killer Guacamole. It comes from a margarita book I purchased from Williams-Sonoma. This recipe is made with tomatoes which gives it some additional flavor. I have always like this recipe because you taste everything from the garlic to onions and cilantro. I love serving it with black bean chips.
After the Throwndown it was decided...quite unanimously...it's the Killer Guacamole. Everyone liked both guacamole but there was a little more flavor with the "killer".
I've given you both recipes, so I'll let you decide. Also, I apologize for only one picture which is the Killer Guacamole. The tequila-Lime Guacamole picture came out extremely blurry.
Killer Guacamole Makes about 3 cups
4 ripe Haas avocados
1/2 cup of finely chopped tomatoes
1/2 cup of finely chopped white onions
2 cloves of garlic (finely chopped)
1 small jalapeno pepper, minced (we use half)
1/4 -1/2 teaspoon of kosher salt
3 tablespoons of fresh lime juice
1/4 cup chopped cilantro
Pepper to taste
Scoop the flesh from the avocados and place into a bowl. Mash the avocados leaving some chunks. Add the tomatoes, onion, garlic, jalapeno pepper, 1/4 teaspoon of salt and lime juice. Once blended add cilantro and additional salt and pepper to taste. Serve with tortilla chips (and margaritas). Enjoy!
Tequila-Lime Guacamole Makes 2½ cups
3 ripe Haas avocados, halved
¼ cup very finely chopped red onion
1 clove garlic, minced
1 small jalapeno pepper, minced (about 1 tablespoon)
¼ cup chopped fresh cilantro
¼ cup tequila, or to taste
Salt and black pepper
¼ cup fresh lime juice
Scoop the flesh from one avocado into a medium bowl, add the onion, garlic, jalapeno, cilantro, tequila, ¾ teaspoon salt, and black pepper to taste, and mash well with a fork. Working with the remaining avocado halves 1 at a time, use a dinner knife to make ½-inch crosshatch incisions in flesh, cutting down to but not through the skin. With a soup spoon, scoop the avocado chunks into the bowl with the avocado-onion mixture. Sprinkle the lime juice over the mixture and stir gently. Taste the guacamole and adjust the seasoning with additional salt, black pepper, and tequila, if desired. Serve at once.
