The Secret Ingredient in My Guacamole

The Best Guacamole for Cinco de Mayo Celebrations

Having just gotten back from France, I’m going from one culinary extreme to the other. I just have to though because this recipe for the best guacamole is too good to keep to myself.

I’ve spent a few years working on my guacamole because – let’s be honest – it’s something that’s so easy and refreshing to serve in warmer months and summers in DC last forever.

My recipe was kicked up a notch thanks to my mother-in-law, who spilled a secret she learned recently. It’s a secret that adds that little something extra to an otherwise ordinary (though pretty fantastic) dip. Can you take a guess? Give up? It’s tequila!

Yep. You read that right, and I know what you’re thinking…it seems so obvious, yet who would have thought that a little shot could give so much oomph to mashed avocados?

Even though we’re not going to be celebrating with a fiesta this year, that doesn’t mean you can’t throw one yourself. So, without further delay, here’s my recipe…ready for you this weekend! Oh, and if you’re looking for another fun twist on avocados, check out these plantain nachos.

Feel free to adjust the amounts you use based on how many you’d like to serve. This serves 2-3. I base it off of one avocado per person.

Ingredients:

3 avocados (halved and pitted)

1/3 of a small red onion, diced finely

1/4 bunch of fresh cilantro, minced

1 small jalapeno, ribs and seeds removed (our store was out, so we used a Japanese pepper, which was actually fabulous)

6 cherry tomatoes, chopped (feel free to mix in more or less, depending on your taste; bonus points for heirloom)

1 shot of Patron tequila (or your preferred tequila)

2 garlic cloves (made into a paste – more on that coming up)

1/2 lime’s worth of juice

I always start with my avocados, mashing them just slightly. They always end up getting mashed more and more as you add in ingredients and I prefer my guac to be a bit chunky rather than a smooth paste.

Chop your tomatoes and add them in. Then, add in all of the ingredients carefully and slowly, except for the garlic cloves. With each ingredient, begin by adding it little by little. The key to a good and balanced guacamole is to taste it often. Remember that you can always add more of something, but it isn’t as easy to remove it once it’s in there.

Now to make the garlic paste…this is one of my favorite things to do now that my hubby taught me how to do it. It looks very impressive and it’s so easy to do. It really makes a difference and helps ensure that that the garlic is fully blended into the guacamole and that your guests don’t bite into a fresh clove.

It’s as easy as one-two-three.

1: Mince your garlic.

2: Add a dash of salt. This will loosen up the garlic.

3: Using the side of your knife’s blade, press and slide your knife over the garlic. Repeat until it becomes a paste. Voila!

Press and seal plastic wrap directly onto the top of your guacamole to keep it fresh until it’s ready to serve – perhaps on one of these super cute dishes.