Salsa Sunset: A Savory Margarita
Farm fresh red bell pepper and jalapeño juice muddled with fresh cilantro then added to añejo tequila, fresh squeezed lime, agave nectar, and sea salt in a fabulously fresh cocktail with savory, sweet, heat, and acidity.
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Ingredients
Red Bell Pepper Juice
- 1 medium red bell pepper - stemmed, seeded, cut into1" pieces
- 1 to 3 jalapenos - to taste
Salsa Sunset: A Savory Margarita
- 1.5 ounces red bell pepper juice
- handful of fresh cilantro leaves - no stems!
- 3 ounces anejo tequila - (see notes)
- ½ lime - juiced
- 2 teaspoons agave nectar
- ⅛ teaspoon smoked salt - or other fine sea salt
Instructions
- Puree the red bell pepper and jalapeno until smooth. Press with a spatula through a fine mesh sieve. Set aside. This will make about 6 ounces of juice. The juice will keep for a couple of days in the refrigerator.
- Muddle the cilantro leaves with the red bell pepper juice in a shaker.
- Add the tequila, juice of 1/2 of a juicy lime, the agave nectar, and sea salt.
- Add ice to the cocktail shaker. Shake vigorously.
- Strain into an appropriate cocktail glass with ice. Enjoy! (I know you will).
Notes
We use 3 jalapeños, but we're New Mexicans. If you're uncertain, try one the first time.
Reposado tequila is a FINE substitute. We like the added complexity of añejo, but it is more expensive, and not a requirement.
I collect salts. A good smoked salt will add another layer of flavor, but any good sea salt is fine.
Nutrition
Calories: 253kcal
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com