tomato cilantro salsa & pineapple lime margaritas

I know it’s only Tuesday but that means Monday is behind us and it’s ok to be planning for the coming weekend. The weather is warming up here in gloomy Minnesota which makes me think salsa and margaritas. This salsa recipe was shared with me by a Mexican friend of mine, he cooked it, I watched. He’s the breeder I bought my dog Mango, a beautiful, hairless xoloitzcuintle from in Baja California back in 2006. He and I remained friends ever since. He loves to cook and he and his gorgeous family came to visit when I lived in Canada. This was one of the recipes he showed me how to make. The original recipe has developed a little over the years but the basics are still the same.

tomato cilantro salsa

tomato cilantro salsa

Of course if one is going to eat salsa one must have a margarita to accompany it. I think of all cocktails a well-made margarita is probably top of the list. I’ve tried variations of margaritas over the years but this one is by far my fave. I’ve also tried it with more expensive booze but trust me, this version using triple sec I found to be a winner.

 

pineapple and lime margaritas

pineapple and lime margaritas

tomato cilantro salsa

  •  2 lbs (1kg) vine-ripened tomatoes, cored and quartered
  • 2 or 3 jalapenos, trimmed of stems
  • 1 large white onion, cut into wedges
  • 8 garlic cloves, peeled
  • 1 cup packed cilantro leaves
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 1 to 2 chipotle peppers in adobo sauce
  • 1/2 teaspoon cracked black pepper
  1.  Heat large frying pan (cast iron works best) over medium-high heat. Add tomatoes, jalapenos, onion and garlic (you might have to do this in batches depending on size of your pan). Cook 5 to 7 minutes, turning occasionally until lightly charred. Place in bowl of food processor.
  2. Add remaining ingredients. Process until finely chopped. Store in fridge until cold. Makes about 6 cups.

pineapple lime margaritas

  •  1 cup pineapple juice
  • 1 cup fresh lime juice
  • 1 cup tequila
  • 1 cup triple sec
  1.  Combine all ingredients in a jug. Store in the refrigerator until cold. Serve over lots of ice in a salted glass. Makes 4 cups.
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Comments

  1. sounds yummy

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  1. […] & lime juice were perfect together. Not that there was any doubt. Pair these with my tomato cilantro salsa & some warm corn tortillas. […]

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