Salsita Margarita


Every summer, I make copious amounts of garden fresh salsa to freeze. I grow my favorite varieties of habeneros, heirloom tomatoes, tomatillas, onions, garlic and cilantro just for salsas. It freezes beautifully, but when thawed I must drain away the liquid that has separated during freezing. I saw a post featuring a Caprese Margarita from the always inspiring Barbara of Creative Culinary at exactly the moment I was wondering what I could do with my wonderfully tasty “salsa juice.” Hold on to your sombreros, mis amigos, me gustaría introducir:  LA SALSITA MARGARITA (muy bonita!)

Salsita Margarita

2 oz. tequila
2 oz. lemon/lime simple syrup (1 part lemon juice, 1 part lime juice, 2 parts water, 4 parts sugar)
2 oz. salsa juice, drained from thawed homemade salsa

Fill shaker with ice. Add all ingredients, shake till thoroughly chilled. Pour into margarita glass. Drink. Repeat.



About Jody Hulber

Welcome to Fieldstone Farm! Sharing good times about the good life: farming, gardening, cooking, baking, dining, and critters. Trying to get a simple website/blog up before weeding season starts... stop in and wish me luck! JODY HULBER
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