Happy Cinco de Mayo, y’all! I’m not sure how we got to May, but I’m not complaining! We’re so close to summer, and while I’m no longer in school, I’m looking forward to no more school traffic and a happy thing for food bloggers — more sunlight!
When it comes to Cinco de Mayo, I have to have something tex-mex. It just feels right. So, I made some guacamole and not just any guacamole…I made blue cheese guacamole!
I just love a good, chunky guacamole. This recipe is a twist on a classic — just crumbling in some tangy, slightly-spicy Roquefort (blue) cheese brings this guacamole to a whole different level! It’s fantastic, and it couldn’t be easier to make.
Blue Cheese Guacamole
Source: an original
- 2 large Hass avocados, peeled and pitted
- 1 medium roma tomato, seeded and chopped
- 1/4 cup chopped red onion
- 2 cloves garlic, minced
- 2 tbsp. chopped fresh cilantro
- 1/4 cup crumbled Roquefort cheese
- juice of one lime
- 1 tsp. salt
- 1/2 tsp. black pepper
- Place the avocados in a medium-sized bowl and mash the avocados with a fork. Place the rest of the ingredients in the bowl with the avocado, and mix until everything is well-combined.
Since it’s Cinco de Mayo, you know I was itching to make a margarita. Since I was already working with BLUE cheese, my silly self thought…why not make BLUEberry margaritas? (Get it? I crack myself up!) And to give it a little extra kick, I added in a little jalapeno. 🙂
This is the first time I’ve ever had Corralejo tequila, and their Reposado paired really well with blueberry. Confession time: I didn’t really know much about how tequilas were made until recently. Corralejo Reposado is aged four months in barrels, which are made from three types of wood including French, American and Mexican Oak. Corralejo Silver is bottled fresh from the distillery.
Now, as far as the margarita goes, this margarita didn’t have a jalapeno flavor…rather, it just gave the drink a slightly spicy kick. To make the drink, I made a blueberry simple syrup, and added that to the tequila/triple sec/lime/jalapeno. That way, you can easily control how sweet/blueberry-ish you want your margarita to be.
Blueberry Jalapeno Margarita
Source: an original
To make the blueberry simple syrup:
- 1 cup fresh blueberries
- 1 cup sugar
- 1 cup water
To make the margarita:
- 4 oz. Corralejo Reposado Tequila
- 2 oz. Triple Sec
- 1/4 to 1/3 sliced jalapeno (depending on how much of a kick you want)
- juice of 3 limes
- 2-3 oz. blueberry simple syrup (depending on how sweet you want the drink to be)
- Optional: salt for the rim, fresh blueberries and lime slices for garnish
- To make the simple syrup, heat the blueberries, sugar and water together in a medium saucepan, stirring and mashing the berries as the mixture cooks. Cook the simple syrup until the sugar has fully dissolved. Turn off the heat and set aside until fully cooled. Once the mixture has cooled, put the blueberry simple syrup through a strainer and into a large jar. Discard the blueberries that strain out.
- Place the tequila, triple sec, jalapeno slices, lime juice, and blueberry simple syrup into a cocktail shaker over ice. Cover the shaker and shake the mixture well. Pour the margarita into glasses over ice and enjoy! (Please drink responsibly.)