Hello Carrots ”˜N’ Cake readers! My name is Stacy and I blog over at Every Little Thing. My blog focuses on recipes that create simple meals using whole foods found at your local farmer’s market. And just like I enjoy supporting local farms, I’m also a fan of supporting local craft beer.
Something I love about Tina is her admiration for good craft beer. Good microbrews can replicate wine in terms of quality, hand-crafted taste, and flavor varietal (I just had a beer that tasted like peanut butter and jelly – seriously!). I’ve been trying to incorporate beer into the food I eat recently and have come up with some superb results, including the super easy recipe I’m bringing you today!
Guacamole with Beer-Soaked Tomatoes
Keywords: raw appetizer side snack vegetarian vegan Cinco de Mayo Mexican
Ingredients (serves 2-4)
- 2 medium-sized avocados
- Juice from half a lime
- ½ tsp garlic powder
- Salt and black pepper, to taste
- ½ onion, finely diced
- 2 tbsp finely chopped cilantro
- 4-5 sundried tomatoes
- ½ bottle Kolsch or Pilsner
Cut avocados in half lengthwise and remove pits. Scoop the flesh out with a spoon into a bowl, then add lime juice, garlic powder, salt and pepper. Mash until smooth or chunky, however you like, then mix in onion, and cilantro.
Put sundried tomatoes in a small bowl and cover with half the beer. Microwave 1-2 minutes, until tomatoes are soft. Drain beer and chop tomatoes, then fold into guac.
Serve immediately, or after chilling in the fridge for 30 minutes.
Now, if you have a favorite guacamole recipe already, you can add in these beery tomatoes and it will always taste great. You’re basically rehydrating the sundried tomatoes with the beer, and it adds a slightly bitter, almost earthy taste to the guac. You’d never expect it, but it’s perfect!
Here are a few other Cooking with Beer recipes that I’ve posted recently:
Most importantly, stick with beers that you would actually drink! If you’re really into craft beer, don’t use the Bud Light from 2010 in the back of your bar. Even though the alcohol cooks away in a lot of recipes and the taste transforms, it’s worth it (for the food’s sake) to use quality beer!