- 3 ripe Hass avocados
- 1/4 cup finely diced white onion
- 1 jalapeño pepper, seeded and minced
- 1 lime, juiced
- 1 tablespoon tequila
- Kosher salt
- Scoop the avocado into a bowl. Coarsely mash it with a fork. Stir in the onion, jalapeño, lime juice, tequila, and salt. Serve with tortilla chips and more tequila.
Press plastic wrap firmly against the surface of the guacamole and refrigerate overnight.
Contributed By Emily Farris Photo © Emily Farris Published