Jalapeño Vodka and Roasted Guacamole for Cinco de Mayo

It must be a trend for Ryan and I to always travel on Cinco de Mayo. If you recall, we spent much of last year's Cinco de Mayo holiday stuck in Detroit, but that didn't stop us from celebrating with a little Mexican flare.

This year, we planned ahead. Knowing that we were flying to the Midwest again to visit family, we decided to prepare a little Cinco de Mayo treat for our followers! It started with just a simple guacamole recipe, then turned into a full on fiesta, including a refreshing cocktail (with a little flare)!

Despite the focus of this blog (compromising in the kitchen), Ryan and I always agree on avocados, especially when it comes to guacamole. We make it a lot as a pre-dinner snack or to eat alongside our meals. Simple smashed avocados are fantastic on any toast or bread. Then, when you add a few spices or a bit of salsa, smashed avocados turn into one amazing snack!

I started infusing vodkas several months ago to add some variety to our liquor cabinet. There are not a lot of liquors and mixers that I can drink, so by adding flavor to the actual liquor, I get more of a variety. Ryan kept asking me to make jalapeño vodka. This did not sound appetizing to me until I tried a new drink at our favorite taco restaurant that included jalapeño-infused vodka. It was spicy, yet refreshing at the same time.

We purchased a small bottle of Tito's vodka and took a shot! Not literally, but figuratively, by infusing the vodka with jalapeños. It was the perfect sidekick for our little pre-Cinco de Mayo fiesta. Enjoy!

Jalapeño Vodka

Makes: mL of vodka
Prep Time: 2 minutes + 3 days

250 mL Tito's Vodka

2 jalapeños, thinly sliced (with seeds)

Pour the vodka into an air tight jar and add the jalapeño slices. Seal and store away in a dark cool place for 2-5 days. Shake the jar a few times a day.

After a few days, pour the mixture through a strainer or coffee filter to remove the jalapeño slices and seeds.

Suggestion for serving:

1 part Jalapeño Vodka

2 parts pineapple juice

Mix well and serve over ice!

Roasted Guacamole

Makes: 3 cups

Prep Time: 10 minutes

Cook Time: 20 minutes

2 jalapeños

4-6 tomatillos, husks removed

2 avocados, mashed

1/2 lime, juiced

2 tsp red onion, minced

1/4 tsp garlic powder

1/4 tsp salt

1/4 pepper

Preheat the oven to 400F. Line a baking sheet with foil and roast the jalapeños and tomatillos for 20 minutes, removing the tomatillos after 15 minutes. Turn the jalapeños halfway.

In a medium bowl, mash the avocados and stir in the lime juice, red onion, salt, garlic powder and pepper.

Chop the roasted jalapeño and tomatillos once cooled and stir into the guacamole. Garnish with chopped cilantro and let sit in the refrigerator for 20-30 minutes before serving.