Summer may be winding down, but that doesn’t mean that the good times are over. If you’re still planning a summer get-together or two, a vat of a delicious beverage and a heaping bowl of guacamole are a must! I made this batch of sangria and guacamole a few weekends ago for my girls and added a couple of unexpected twists! Keep reading for the recipes and to find out the secret ingredients….
Not Your Mother’s Guacamole
- 4 whole avocados
- 1/2 red onion, finely chopped
- 4 tbsp of fresh salsa (mild, medium, or hot)
- 1 tbsp of Sriracha sauce
- Pinch of salt
- Pinch of pepper
- Pinch of garlic powder
- Pinch of red pepper flakes
- 1 good squeeze of 1/2 a lime
Cut the avocados in half and use a spoon to scoop out avocado seamlessly. If you’re too afraid to use a knife to get the pit out (like me), use the spoon to scoop it out and then peel any remnants on the pit. Mash all the ingredients together in a mixing bowl. Keep the avocado chunky and leave the pit in the guacamole (helps keep it green)! Best served after being refrigerated after 20 minutes. Transfer to a serving bowl and serve with Lime Tostitos.
Pro tip: To tell if an avocado is ripe enough, push down on the top of the stem. If a bit of avocado squeezes out, it’s ready. Also, feel for softness. Too soft and it will have brown spots inside. Too hard and it won’t mash well.
Not Your Mother’s Sangria
With sangria, the measurements are not exact. Just try to eyeball it!
- Large pitcher
- Bottle of cranberry-raspberry juice
- Cheap blush wine (I used Franzia!)
- Triple sec
- 1 nectarine
- 1 apple
- 1 package of fresh raspberries
Fill the pitcher with 1/2 wine, 1/3 juice, and the rest (or about 1/4) with the triple sec. Slice up the apple and nectarine and add to the mixture. Add the package of raspberries and stir to combine. Refrigerate for 24 hours and serve over ice.
I hope you enjoy these recipes and make every moment count in these last days of summer!