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Cinco de Mayo beer-laced recipes for guacamole and salsa

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Bohemian Beer Guacamole Recipe


2 large ripe avocados

1/3 cup tomatillo salsa

2 tablespoons chopped fresh cilantro


4 sun-dried tomatoes (not packed in oil)

1/2 cup Bohemia beer

1/4 cup diced roasted red peppers

Tortilla chips


Cut avocados in half by rotating the knife all the way around the pit. Twist the two halves apart, then scoop out the pits. With a spoon, scoop the pulp into a large bowl. Coarsely mash with the spoon or a potato masher. Stir in the tomatillo salsa, cilantro and salt to taste. Divide equally among three serving bowls.

Mix sun-dried tomatoes with beer and microwave on high for 1 to 2 minutes. Let stand until tomatoes are softened. Strain off beer and coarsely chop tomatoes. Stir tomatoes and red peppers into the guacamole. Season with salt.

Serve the guacamoles with Frontera Tortilla Chips.

Source: Bohemia Beer

Tecate Fresh Salsa Recipe


2 cups fresh tomato, peeled and diced

1/2 cup Tecate beer

1/4 cup (2 ounces) onion chopped into 1/8-inch dice

1 ounce jalapeños without seeds and diced

1 ounce finely chopped fresh cilantro

1 1/2 teaspoons salt


Combine all ingredients in a bowl and refrigerate for 2-3 hours before serving.

Note: To make the salsa spicier, don't remove the seeds from the jalapeños.

Source: Tecate Beer


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