Guacamole & Margaritas

Who doesn't love sitting on the porch, back deck, on the beach, or by the pool with a delicious frozen margarita?!?  I know I do! I guess it's just one of those little joys in life. :) Here's a quick, easy, and super yummy recipe for frozen margaritas. But you can't have margaritas without chips and salsa or guacamole dip! I haven't quite got the recipe down for homemade salsa, but here's my recipe for guacamole dip that will knock your socks off! Enjoy!

Perfect Frozen Margaritas

1 can frozen Limeade
tequila
triple sec
ice
(limes and salt)

In a blender put in the entire container of frozen limeade. Using the limeade container, fill it about 3/4 full of tequila, then the rest of the way with triple sec. Add that to the blender then fill with ice. Blend it till its smooth and all of the ice is crushed. Voila! Delicious frozen margaritas! On the glasses i usually slice up some lime and go around the glass with it then dip it in kosher salt, or margarita salt (if you have it), then just put the lime on the side of the glass.  =)

CuKoo's Guacamole Dip

3 large ripe avacados (avacados are ripe when they are a deep purplish color and when you press your thumb in, it gives a little. you don't want a firm avacado.)
1 lime
1 small tomato, diced (a roma tomato works perfect)
about 2 tablespoons of chopped fresh cilantro
1 small clove of garlic (you don't want it too big because it will be too overwhelming)
1 small piece of onion (i really don't know how to tell you a measurement on this... just remember, you don't want it too overwhelming. you want the avacado to be the star of the show, not overpowered by all ov the other flavors.)
1/4 serrano pepper (seeds and stems removed) {you can use jalapeno too, if you'd like. and if you want it with a little more kick, just add more pepper, if you don't like the spice, you can leave it out.}
salt and pepper

On a cutting board, mince up the garlic, onion, cilantro, and pepper as finely as you can, then add a pinch of kosher salt and mash it all up until it's like a paste. (the salt will help break it down). {if you don't have the time or ingredients to do this, just use 1 teaspoon each of garlic powder, onion powder, and dried cilantro, then a pinch of cayenne.}
The easiest way to prepare the avacado is to lay it on the cutting board on its side, then take a sharp knife and slice down into it until you hit the pit or seed. Holding the knife in place turn the avacado until you have sliced it completely in half. Holding each half, twist it until the half seperate. I usually start with the side the the pit is not on. {this is really hard to explain without showing you. lol} Hold the avacado half in one hand, and with the knife make little slits going longways through the avacado (not puncturing the skin, just cutting the flesh). Then do the same going crossways, making little cubes. Then take a spoon and scoop the flesh out of the skin and into a bowl. (remove any bad parts you see). Take the other half and remove the pit, {the way i do it is a bit dangerous, I take my knife and hit the pit with it so that it sticks and just twist it out. you can also remove the pit with a spoon.} then do it that same way you did the first half. Once you have all of the avacado in the bowl, take a potato smasher or whisk, or a fork, and mash it all up.
Add the tomato, garlic, onion, pepper, and cilantro and a little salt and pepper. Zest a little bit of the lime, then add the juice (actually, start with half the juice, then add more if you like... some limes give a little more juice than others, so it's hard to tell).
Mix it all up and dive in with your favorite tortilla chips! {I also like it with bell pepper slices, carrots, cucumber slices, and other veggies.}