📖 Instructions

1. Gather your ingredients: You'll need 3 ripe avocados, 1/4 cup finely chopped white onion, 2 tablespoons chopped cilantro, 1 jalapeño (seeded and minced), 2 tablespoons lime juice, 1 ounce Sotol, salt to taste, and your favorite tortilla chips for serving.
2. Prepare the avocados: Halve the avocados, remove the pits, and scoop the flesh into a medium-sized bowl. If your avocados aren't perfectly ripe, try wrapping them in newspaper with a banana for a day or two – it works like a charm!
3. Mash the avocados: Using a fork, mash the avocados to your desired consistency. Some people prefer a chunky guacamole, while others like it smoother. Its entirely up to you!
4. Add the onion, cilantro, and jalapeño: Sprinkle the chopped white onion, cilantro, and minced jalapeño over the mashed avocados. If you're sensitive to spice, start with half the jalapeño and add more to taste. I like a little kick, myself!
5. Incorporate the lime juice and Sotol: Pour the lime juice and Sotol over the avocado mixture. The lime juice not only adds a zesty flavor but also helps prevent the guacamole from browning. The Sotol enhances the overall flavor profile, bringing a subtle smokiness and complexity.
6. Mix well: Gently fold all the ingredients together until they are well combined. Be careful not to overmix, as this can make the guacamole mushy. We want it nice and creamy, but not baby food!
7. Season with salt: Add salt to taste. Start with a pinch and adjust as needed. Remember, salt is key to bringing out all the flavors in the guacamole.
8. Chill (optional): For the best flavor, cover the guacamole with plastic wrap, pressing it directly onto the surface to prevent browning, and chill in the refrigerator for at least 30 minutes before serving. Though honestly, I rarely have the patience for this step!
9. Serve and enjoy: Serve your Sotol Guacamole immediately with your favorite tortilla chips. It's also fantastic with tacos, grilled meats, or as a topping for scrambled eggs. Get creative!