Tomatillo Margarita
The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!
Serves: 1
Ingredients:
Tomatillo Margarita
3 ounces tequila
2 ounces freshly squeezed lime juice
½ ounce turmeric or regular simple syrup
1 ounce triple sec
1 ounce tomatillo salsa
zest from one lime
1 tablespoon coarse salt
Tomatillo Salsa:
4 tomatillos
1 serrano pepper
2 tablespoons diced onion
¼ cup cilantro (stems and leaves) or ¼ cup cilantro micro greens
1 tablespoon lime juice
¼ teaspoon sea salt
¼ teaspoon sugar
Turmeric Simple Syrup:
1 cup peeled and diced turmeric root
1 cup sugar
1 cup water
Simple Syrup
1 cup sugar
1 cup
Instructions:
Tomatillo Margarita:
Mix the zest and salt together. Spread out on a plate. Wet the rim of a glass with a wedge of lime and drag it in the mixture. Put the glass in the freezer.
Fill a cocktail shaker with ice. Add the tequila, lime juice, simple syrup, triple sec, and tomatillo salsa. Shake for about 30 seconds or until the shaker is misted and cold to touch. Pour into the prepared glass and drink.
Tomatillo Salsa:
Put the tomatillos and pepper in a pot and bring to a boil over high heat. Reduce heat to low and cook for 10 minutes until tender.
Remove from heat with a slotted spoon and let cool. Once they are cool enough to touch, remove the husks from the tomatillos and cut the stem off the serrano pepper. De-seed the pepper if you want a mild salsa or leave it as is for some heat. Reserve a ½ cup of the cooking liquid.
Put all the ingredients in a blender (except for the reserved liquid) and blend on high until smooth. Add the reserved liquid if it is too thick.
Pour into a bowl and taste. Add the sea salt and sugar as needed. Cover and refrigerate.
Turmeric Simple Syrup:
Combine turmeric, sugar, and water in a sauce pan and bring to a boil on high heat. Reduce to low-medium and cook for 1 hour. Strain out the turmeric and store in an airtight container in the fridge.
Simple Syrup:
Combine the sugar and water in a small saucepan on medium heat. Cook until all the sugar has completely dissolved. Cool and store in an airtight container in the fridge.
From megiswell.com