National Guacamole Day + Margaritas

Yup, you read that title right. We’re getting boozy on a Tuesday here at DC Girl! Why the special occasion? Because for those of us who pray at the altar of avocado, today is a High Holy Day. National Guacamole Day. Because I really needed another excuse to shovel guacamole into my mouth. I used to go through 1 container of Trader Joe’s Reduced Guilt Guacamole and now I’m up to 2 per week. It’s bad, guys. It’s bad (my habit, not the guac).

I remember the very first time I tried guacamole. My mother used to eat it whenever my family went out for Mexican but being the picky eater and willful child I was, I never touched the stuff. Flat out refused. The color, the mushy looking texture. NO THANK YOU!

Thankfully, I can now add guacamole to the list of “Foods I Used To Fear But Now Love.” Along with brussels sprouts. But I think it wasn’t until college that guacamole became a part of my diet. So now I just have to make up for lost times. With these margaritas + complementary guacamole recipes, I have a feeling my avocado quotient will be achieved.

Spicy Sauzarita

Ingredients

1 part Sauza® Blue Silver 100% Agave Tequila

2 parts beer

1 part frozen limeade concentrate

1 part water

A dash of hot sauce

Sugar (for garnish)

Salt (for garnish)

Red pepper (for garnish)

Chili pepper (for garnish)

Directions

In a glass, combine all ingredients. Chill and serve in glasses rimmed with sugar, salt and red pepper. Garnish with a chili.

Artichoke Guacamole with Toasted Pine Nuts

Ingredients

2 tbsp. finely chopped cilantro leaves

2 tsp. finely chopped white onion

2 tsp. minced jalapeño or Serrano chilies (Optional: remove seeds and membranes)

½ tsp. teaspoon Kosher salt

2  large ripe avocados, peeled and seeded

1 small plum tomato, cored, seeded, and finely chopped

2 tsp. freshly squeezed lime juice

1 cup marinated artichoke hearts, chopped

¼ cup toasted pine nuts

Directions

1. In a medium size bowl, use the back of a spoon to mash 1 tablespoon of the cilantro, 1 teaspoon onion, 1 teaspoon of minced chile, and ½ teaspoon salt together against the bottom of the bowl.
2. Add the avocados and gently mash them with a fork until chunky-smooth.
3. Add 1 cup of marinated artichoke hearts chopped with ¼ cup of toasted pine nuts and stir.
4. Fold the remaining cilantro, onion, and chile into the mixture.
5. Stir in tomatoes and lime juice, taste to adjust the seasonings.
6. Serve with warm corn tortilla chips.

Marvelous Mango Margarita

Ingredients

1 part Sauza® Blue Silver 100% Agave Tequila

½ part JDK & Sons™ O3 Premium Orange Liqueur

½ large ripe mango

2 parts fresh orange juice

⅔ part lime juice

½ part simple syrup

4 parts ice

Directions

Peel, seed and chop your mango. If you have time you can freeze your prepared mango at this point. Otherwise, put all ingredients except for the ice into your blender and blend until smooth. Then add the ice. Pour the margarita into a glass.

Chipotle-Goat Cheese Guacamole

Ingredients

2 tbsp. finely chopped cilantro leaves

2 tsp. finely chopped white onion

2 tsp. minced jalapeño or Serrano chilies (Optional: remove seeds and membranes)

½ tsp. teaspoon Kosher salt

2  large ripe avocados, peeled and seeded

1 small plum tomato, cored, seeded, and finely chopped

2 tsp. freshly squeezed lime juice

4 oz. crumbled goat cheese

2 tbsp. chopped canned chipotle chilies

Directions

1. In a medium size bowl, use the back of a spoon to mash 1 tablespoon of the cilantro, 1 teaspoon onion, 1 teaspoon of minced chile, and ½ teaspoon salt together against the bottom of the bowl.
2. Add the avocados and gently mash them with a fork until chunky-smooth.
3. Add 4 oz. crumbled goat cheese and 2 tablespoons of chopped canned chipotle chilles.
4. Fold the remaining cilantro, onion, and chile into the mixture.
5. Stir in tomatoes and lime juice, taste to adjust the seasonings.
6. Serve with warm corn tortilla chips.

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This post was sponsored by Sauza Tequila®.  All opinions and product sentiments are my own.