Feb 19, 2014 6:30 PM by Jennifer English

Let's Make a Meal: Guacamole & Margaritas Tucson Style

Perfect Guacamole Ingredients:
• 2 ripe avocados
• 1/2 red onion, minced (about 1/2 cup)
• 1-2 serrano chiles, stems and seeds removed, minced
• 2 tablespoons cilantro leaves, finely chopped
• 1 tablespoon of fresh lime or lemon juice
• 1/2 teaspoon coarse salt
• A dash of freshly grated black pepper
• 1/2 ripe tomato, seeds and pulp removed, chopped
Garnish with red radishes or jicama. Serve with tortilla chips.
1 Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl. (See How to Cut and Peel an Avocado.)
2 Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.
Keep the tomatoes separate until ready to serve.
Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.
3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
4 Just before serving, add the chopped tomato to the guacamole and mix.
For a very quick guacamole just take a 1/4 cup of salsa and mix it in with your mashed avocados.
You don't need to have tomatoes in your guacamole.
To extend a limited supply of avocados, add either sour cream or cottage cheese to your guacamole dip. Purists may be horrified, but so what? It tastes great. In fact, guacamole with a little cottage cheese added to it is my favorite.
Yield: Serves 2-4

The Original Margarita
Straight Up or On the Rocks, Not Frozen
3/4 ounce freshly squeezed lime juice
(Squeeze fresh lime juice the same day. Store lime juice even for short periods on ice or in the fridge. Do not store overnight.)
1 1/4 ounce Cointreau
(Use only Cointreau as the orange liqueur to retain clean limey quality of the drink.)
1 1/2 ounces 100% blue agava plata (or silver) Tequila
(Reposado can be used if it is aged in large or used barrels that impart very little oak character.)
Assemble all the ingredients in a cocktail shaker filled with ice and shake well to a slow ten count. Strain into the serving glass of choice (tumbler or cocktail glass if served without ice). If salting the rim of the glass, use only Kosher salt, never iodized. Just salt half the glass.

Casa Noble Margarita
2 oz Casa Noble Crystal
1 oz Grand Marnier
1 oz Lime Juice
Shaken over ice.

Bird-Eye Margarita
1.50 oz Illegal Joven Mezcal
0.75 oz Pierre Ferrand Dry Curacao
0.75 oz Lime Juice
0.50 oz Fresh Pineapple Juice
0.50 oz Dark Agave Nectar
4 Drops Creole Bitters
Preparation: Combine all ingredients in cocktail shaker filled with ice. Shake and double strain into glass rimmed with smoked Himalayan pink salt.


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