Hass avocados were on sale at Raley’s this week – 5 for $5.  There’s no way I was not going to make guacamole of some kind.

I often make a version I serve as a side dish at BBQs that doubles as a dip for chips.  It has no red onion, no cilantro and no tomato, and gets its character from scallions and a bit of tequila.  Very simple and works well as a leftover.  Standard guacamole is often unbearably oniony and soggy the next day.  The tomatoes – yuk.  This version is still pretty darn good.

I like it best with some grilled chicken and warm corn tortillas.

Be sure to tell your guests about the tequila, just in case.

Scallion & Tequila Guacamole
   Enough for 6 or so as a side dish or a bowl of dip for tortilla chips

5 small Hass avocados
3 scallions (green onions), green and white parts, chopped into small rings (use nice, fresh ones)
1/4 cup lime juice (squeeze from fresh limes, please!)
1/2 teaspoon cayenne pepper (or more, if you want)
2 tablespoons tequila (gin or vodka is OK in a pinch)
1 teaspoon Kosher salt
1/4 teaspoon freshly ground pepper

1).  Combine all ingredients except avocados in a porcelain or glass bowl and whisk together
2).  Cube avocados and gently fold into liquid one at a time
3).  Correct seasoning, i.e., salt
4).  Place in fridge for an hour, covered
5).  Serve with whatever you like.  Good with scrambled eggs!