"It's Five O'clock Somewhere" Guacamole Spiked with Tequila, Charred Corn, & Candied Jalapenos

"It's Five O'clock Somewhere" Guacamole Spiked with Tequila, Charred Corn, & Candied Jalapenos

Booze belongs in everything in my world... and it should for y'all too, at the very least. Every time I cook, I almost always find an excuse to add a splash, or a whole cup full, of bourbon, vanilla bean rum,  or any other flavorful liquor. Well, I had the most gorgeous avocados and I knew I had to make guacamole. We could live off of guacamole for the rest of our lives, just as long as a margarita or any specialty cocktail is served along with it. So, as a treat, I decided that today I'm going to post TWO recipes. One for this guacamole and another with my Vanilla Bean Paloma's with Mixed Citrus Sea Salt. Y'all make sure to check back for that recipe too!! But what I love about guacamole, is that it is infinitely adaptable. I mean, who just makes plain 'ole guac anymore? I'm pretty sure that I have a nervous habit of adding extra ingredients to everything, but this certainly applies to some dip. Bacon + Goat Cheese have been mixed in before, and well this time, I was just itchin' to throw in a big bowl of charred corn. Along with the corn, I added the classic ingredients like tomato, onion, garlic, jalapenos, lime, and a pinch of this + that. You really can't mess this up, y'all. I also like to use my favorite technique for making guacamole, I do this by first making a chunky pico de gallo salsa, that incorporates all of the ingredients and giving it a good mix. After I have got it tastin' just perfect, I add in big chunks of avocado and mash until it just comes together. That way, the guacamole doesn't get all soupy and blended. So, I'm guessing you wanna know where the secret ingredients are... well, this dip ain't no baby because it is fully loaded with charred corn + candied jalapenos, and then, spiked with TEQUILA. Yeap, tequila in guacamole. It's a match made in heaven, trust me on this one. This one addition gives the dip such a great acidity, and matter of fact, a little sweetness. And hey, who doesn't want a buzz from an appetizer? Ha, okay... you might not get drunk off this, but we can pretend it's going to happen anyway. Get off the couch, go in the kitchen, and whip up this guac, along with some ice cold Vanilla Bean Paloma's, and head outside to enjoy some rays, food, + booze. You'll be so happy you did, trust me!! Enjoy :)

Lots of Corn + Tequila

Tequila Spiked Guacamole + Vanilla Bean Paloma's :)

For the Spiked Guacamole:

1 Pint of Cherry Tomatoes, Seeded & Roughly Chopped

1 Medium Vidalia Onion, Finely Chopped

4 Cloves of Garlic, Minced

4 Jalapeno Peppers, Finely Minced (Serranos can be substituted to make it more spicy)

1T Candied Jalapenos, Finely Minced

1C Charred Corn

1 Large Handful or Bunch of Fresh Cilantro, Finely Chopped

1 Lime, Zested & Juiced

1T Sugar, Vegetable Oil, & Red Wine Vinegar

5 Dashes of Hot Sauce

½t Ground Cumin, Garlic Powder, & Onion Powder

3 Ripe Avocados, Pit Removed & Cut into Large Chunks

2-3T Tequila (make sure it is extremely cold, we keep ours in the freezer)

Salt & Pepper, To Taste

Chips, For Serving

Directions:

1. In a large mixing bowl, toss together all of the ingredients except for the avocados and tequila. This mixture will look like a very chunky Pico de Gallo salsa and will help distribute all the flavors and ingredients equally throughout the guacamole without mashing up the avocados too much (we want a very chunky texture). Taste the salsa mixture, making sure to adjust with seasonings to taste. Next, add in the large chunks of avocado and gently mash the break of the big pieces, yet leaving some small pieces of avocado. Pour 1T of tequila at a time over the guacamole and taste after each addition. This will make sure that your guacamole won’t be too strong with tequila flavor, so just do it until you have reached your desired taste. Season the dish with salt and pepper if needed, and then garnish the guacamole with a little extra fresh cilantro and some charred corn.

2. Serve with chips for dippin' and a drink for sippin'.