LA PINA (MEZCAL COCKTAIL WITH PINEAPPLE AND CILANTRO)
A spicy cocktail from Amá. The mezcal gives it some edge, and the pineapple makes it easy drinking.
Provided by Josef Centeno
Yield Makes 1 cocktail
Number Of Ingredients 8
Steps:
- Put the large ice cube in an old-fashioned glass. Muddle the serrano chile with the cilantro leaves in a cocktail shaker. Add the mezcal, pineapple juice, simple syrup, lime juice, and ice cubes. Shake vigorously and strain over the large ice cube in the glass. Garnish with the pineapple leaf.
MY FAVORITE SALSA ALLA EL MEZCAL
My most favorite salsa in the whole world is served at El Mezcal, a Mexican restaurant in Lawrence, Kansas. This is my closest attempt to replicating it.
Provided by Larkin
Categories Vegetable
Time 6m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a food processor or blender.
- Blend until ingredients are mixed/chopped to your liking.
Nutrition Facts : Calories 23.8, Fat 0.1, Sodium 399.9, Carbohydrate 5.8, Fiber 0.3, Sugar 0.6, Protein 1
THE BEST RESTAURANT SALSA MADE AT HOME
I don't know about you, but I'm so frustrated with salsa in a jar. We were so surprised to find out our favorite restaurant salsa contained only 4 ingredients!! My husband and I have tried every type there is - from big brand names to local brands. We have been searching for a salsa that tastes like what we get at our favorite local mexican restaurants. In the past, I've tried making my own but it hasn't been any better than store bought. Now I've found it though. One of our local restaurants posted their recipe on the wall...though it was for a 6 pound can of tomatos. So I've had to guess at amounts, but it turns out yummy everytime. ADDICTING!! And best of all it's only 4 ingredients!!!
Provided by Aggiezoey
Categories Vegetable
Time 5m
Yield 1 batch
Number Of Ingredients 4
Steps:
- Basically, you just stir up the ingredients and you got it, but since the original recipe called for a 6 pound can of tomatoes I'm really just estimating what I've done to make it a smaller batch.
- I take the pickled jalapeños (which at my store comes as jalapeño rings) and I chop them up fine in my mini processor. Once chopped up fine, I add what I'm estimating as 1 to 2 teaspoons of jalapeños. For those of you who don't measure like me, it seems to be about 6 or 7 medium sized rings from the jar. However, I'm sure size differs from brand to brand. I also like to add a little bit of the juice from the jar, b/c I think that's what helps give it that restaurant flavor. Just a few dribbles.
- My suggestion is to go light on the jalapeños for your first try. Don't trust the first taste of the salsa -- wait until the next day and taste it. It gets hotter after it has had time to sit. So if the next day it isn't hot enough for you, add more chopped jalapeños or just add a little of the jalapeño juice from the jar.
- When it comes to salt be careful not to over salt -- though I've found if I go too light then it doesn't taste right (taste more like store bought). So again, go light and then add small amounts till it tastes right. Same thing with the garlic powder.
- Remember you can always add but ya can't take out. Course, my first batch was so hot that I had to add another 28 oz can of crushed tomatoes before we could eat it (I think that was about 2 tablespoons of jalapeños and some of the juice!).
- The key to it is to be flexible, be willing to try different amounts till it tastes like you want. Have fun with it!
Nutrition Facts : Calories 257.3, Fat 2.2, SaturatedFat 0.3, Sodium 2256.7, Carbohydrate 58.6, Fiber 15.2, Sugar 0.1, Protein 13.2
MEZCAL OLD FASHIONED
Try this twist on the traditional old fashioned cocktail, which uses mezcal instead of whiskey. The mezcal gives it a smoky flavor, while the anejo tequila balances out the smoke while giving the drink a golden hue with hints of oak, reminiscent of whiskey.
Provided by France C
Categories Drinks Cocktail Recipes
Time 5m
Yield 1
Number Of Ingredients 7
Steps:
- Combine simple syrup and bitters in an old fashioned glass. Fill the glass with ice. Squeeze the orange peel over the glass to express the oils, then place peel in glass. Add mezcal and tequila and stir until the drink is ice cold and alcohol has mellowed, about 20 seconds. Garnish with cherry.
Nutrition Facts : Calories 171.7 calories, Carbohydrate 9.6 g, Fiber 1.9 g, Protein 0.3 g, Sodium 7.9 mg
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