The Method:
Finely dice the red onion, smash the garlic on the board and mince, dice the tomato 1/4" X 1/4" inch finely chop the peppers with the ribs and seeds, this part you can add more of less depending on your heat tolerance, I like a little habenero there too. roughly chop the cilantro. Put all of this in a mixing bowl and then squeeze in the lime juice and add the tequila, I cook with Cuervo Gold, I drink Don Julio.
Cut the avocados in half and remove the nut, I throw one of the into the guacamole, it keeps it from turning brown. Using a butter knife cut the avocado meat into 1/2" X 1/2" cubes inside the skin and then scoop it into the rest of the ingredients and gently mix together until the the avocado starts to cream and bind it all together, add salt and pepper to your taste.
Serve with fresh fried tortilla chip or any mexican foods. A must have on fish tacos!
