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"Guacamole with tequila sounds like a crazy thought," said a friend of mine. But when he tasted the result he was
astounded by the wonderful way all the flavors played with each other. The trick is marinating the apples with the tequila
so that they absorb it all!
Then, when mixed in to the creaminess of the guacamole they provide crisp and sweet little explosions of the brilliant
spirituous beverage! Delicious.
1 large crisp, sweet apple, Gala or McIntosh peeled, cored and diced (1/3-inch)
1 tablespoon silver blanco tequila
1 tablespoon fresh lime juice
1/4 cup pecan halves, sliced crosswise, or coarsely chopped
1 teaspoon butter
1/2 teaspoon fine salt or 1/4 teaspoon kosher salt
For the guacamole
1 serrano or jalapeno chile, stem discarded coarsely chopped
2 tablespoons finely chopped white onion
1/2 teaspoon fine salt or 1 teaspoon coarse salt
3 tablespoons chopped cilantro
1 large or 2 small Mexican Hass avocados, halved and pitted
1 more tablespoon chopped cilantro for garnish
Macerate apples: Toss apples with tequila and lime juice in a bowl and let stand 30 minutes to 1 hour.
Toast pecans: Spread pecans on a baking pan and bake at 350°F until golden and fragrant, 7 to 8 minutes.
Add butter to pan and toss to melt and coat pecans. Sprinkle with salt.
Make guacamole: Mash together chile, white onion, salt, and 2 tablespoons cilantro in a molcajete, or mince and mash
with a large knife on a cutting board to obtain a paste.
Cut avocado flesh in shells in a crosshatch pattern without going through skin, scoop out with a spoon and stir into chile,
cilantro mixture, mashing avocado slightly.
Stir in apple mixture. Stir in most of pecans. Garnish with remaining pecans and cilantro.
Makes 2 cups