Even vegans like to drink. And cook. And sometimes mix the two together. That’s the message of John Schlimm’s funny yet flavorful cookbook, “The Tipsy Vegan: 75 Boozy Recipes to Turn Every Bite into Happy Hour” (Da Capo, $17). And what better way to test that theory during Fiesta than with a bowl of tequila-spiked guacamole?
“What would guacamole be without a tequila chaser?” Schlimm writes. “Luckily for us, with this recipe we’ll never again have to ponder that terrifying question. Share the love and mix a few tablespoons of the lively spirit directly into this classic south-of-the-border dip. Just beware the fire hazard: When adding the jalapeños, carefully taste a slice for determining the sizzle factor, which can vary widely. As for the limes, usually the smoother the skin, the juicier the lime.”
Tequila Seduces Guacamole
3 ripe Hass avocados
1/4 cup fresh cilantro leaves, finely chopped
1/2 medium red onion, diced
1 to 3 jalapeños (depending on your heat preference), stemmed, seeded and finely diced
Juice of 1 lime, about 3 tablespoons
2 to 3 tablespoons good tequila
1 teaspoon salt
1/2 teaspoon pepper
Lightly warmed tortilla chips, for serving
Halve the avocados and remove the pits by whacking them with a knife blade and twisting them out. Use a spoon to scrape out the avocado flesh into a large mixing bowl and mash with a fork just until chunky. Add the cilantro, red onion, jalapeños, lime juice, tequila, salt and pepper and combine with the fork. If the mixture seems too thick, add a bit more tequila. Serve at room temperature with plenty of warm tortilla chips.
Makes about 2 cups.
From “The Tipsy Vegan” by John Schlimm