Roasted pineapple margarita1/18/2024 They both perfectly compliment the smoky flavor of the silver tequila that prevails in a smooth aftertaste. Then, the spicy notes of the jalapeño pepper pop in your palate. First you have the sweetness of the caramelized pineapple. Ingredients 1 quart 6 cups pure pineapple juice 3 cups pure orange juice 1 cups freshly squeezed lime juice, approx 10 large limes 2 cups tequila 2. The result: a flavorful twist on the classic margarita or a pleasant spirit to simply sip on its ownchased with a cold Mexican beer. The grilling of the pineapple rings brings out a sweet, smokiness to the drink while the tropical hot sauce adds a delicious, yet subtle, kick of heat. How to make grilled pineapple and jalapeño margarita In this recipe, we pair that complex flavor profile with the richly caramelized tropical fruit of roasted pineapple. In spite of the sweetness of the fruit, I added some agave nectar but skipped the orange liquor (usually triple sec, Grand Marnier or Cointreau). So, here I go, grilling pineapple just because I love how the fruit caramelizes… Slicing jalapeños because you know this all about Mexico and Cinco de Mayo… Mixing and shaking because life is too short not to have fun in the journey! However, who can resist such a fun invite and the opportunity to create a heavenly delicious margarita? Tequila, on the other hand, is something relatively new for me. Rum is a natural choice for somebody born and raised in a country -Venezuela- known for ageing the best rums in the world. Pour into a pitcher if desired and refrigerate up to 3 hours. Blend until completely smooth and frothy. Those who follow this blog know that I’m a rum girl. Directions Add pineapple, lemon juice, lime juice, simple syrup, salt, tequila, and triple sec to a blender with 3 ice cubes. Stir together lime juice, oil, garlic, and oregano, and spoon over the fish. Place fish fillets on aluminum foil and season with salt. Place on baking sheet and bake for 10 minutes, setting a timer. Toss the pineapple with jalapeno, oil, and salt. This year I’m part of the roster of food bloggers, turned into modern alchemists in anticipation for this coming Cinco de Mayo. Here’s how to make fish tacos Preheat oven to 400° Fahrenheit. When oil is hot, cook on medium-high heat for 2-3 minutes on each side. In a small bowl or ziploc bag, cover the pineapple with the honey, lime juice, and a dash of hot sauce (if using) and toss to coat. I made it attending the invite by my dear Kate Ramos, from Hola Jalapeño! Every year, Kate hosts her well-known Margarita Week. Option 1: On stovetop: heat oil in a cast iron pan on high heat. Ladies and gentlemen this margarita is heaven in a glass.
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