Spiked Guacamole

August 9, 2019

Spiked Guacamole

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Mexican has got to be one of my all time favourite cuisines. Not only do you have the option of the fatty, salty, cheesy goodness of nachos or a burrito, but you can also get the zesty, fresh, healthy alternative with a fish or shrimp dish. And there's typically tequila involved, need I say more? 

Today's recipe is all about the staple mexican dip of guacamole. While the guts of this recipe are rather traditional (have you ever had guac without avocado, salt, pepper and onion?), I kick it up a notch by adding in tequila at the end.  As we are clearly not cooking this dish, the alcohol content will stand its ground in this recipe.  Kind of like a chocolate liquor candy.  Therefore, if you have an aversion to the simple smell of tequila (I'm sure there is someone out there who has an interesting college story to tell that included far too much of the spirit), you may want to skip over this dish.  I'm definitely not saying it will taste like your taking a shot with every chipful, instead that there will be a lovely undertone of agave and smoke. Therefore, if I can give you one piece of advice when making this dish, it is to USE A GOOD TEQUILA. A smoky one if you have it. I "only" had Patron in my cabinet, but have heard great things about the Gran Patron Smoky.  If anyone has tried it in the past - let me know if it worth the splurge!

Spiked Guacamole

August 9, 2019
: 3-4
: 10 min
: 10 min
: Easy


  • 2 ripe avocados
  • 1/2 tbl fresh lime juice (about 1/2 lime)
  • 1 large clove garlic, minced
  • 1/2 jalapeno, diced
  • 2/3 cup diced tomatoes, seeds removed
  • 1/4 cup diced red onion
  • 1 tbl olive oil
  • 2 tsp good quality tequila
  • 1/4 cup finely chopped fresh cilantro
  • Salt & pepper, to taste
  • Step 1 Peel, pit and mash your avocados. I use the flat end of a chef's knife, but you could also use a fork. Mash to your desired consistency.
  • Step 2 Add the lime juice, diced tomatoes, jalapenos, red onion, minced garlic and olive oil and mix. Make sure you remove the tomato skin and only use the flesh - otherwise the guac will become too watery.
  • Step 3 Stir in your tequila and cilantro. Salt and pepper to taste - you will need a good bit of salt to bring out the flavour of the avocado. I had Patron on hand, but feel free to use your favourite. As you are not actually cooking the tequila, you will want to use a good quality one with great taste.

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