Roasted Sea Salt and Shishito Margarita
 

Roasted Sea Salt and Shishito Margarita

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Salty, sweet and sour, this is a unique twist on a margarita.

SERVING SIZE

serves 2-4

INGREDIENTS

1 pint (2 cups) shishito peppers, roasted

1 tablespoon olive oil

1 teaspoon coarse sea salt

4 oz tequila (your favorite)

2- 3 oz Cointreau or Triple Sec

6-8 oz sweet and sour or margarita mix

2-3 limes, cut into small wedges

 

INSTRUCTIONS

Preheat the oven to 425 degrees F. Using a wedge of lime or lemon, rub the rim of your margarita glasses and then dip them in sea salt to rim your glass with salt; freeze them until ready to use.

In a small bowl, toss the shishito peppers with olive oil and 1 teaspoon sea salt until well coated. Wrap them in a foil pouch and put them on a rimmed baking sheet. Roast until you hear the oil sizzling and the shishitos are blistered a bit, about 4-5 minutes. Remove the stems and dark caps at the top of the peppers, except the peppers that you will be using for a garnish.

In the bottom of a cocktail shaker, muddle 2 shishito peppers and 1 lime wedge (for each drink), taking time to press and twist to release all the natural juices and oils.

Add in 1 ounce of tequila (1 shot glass), ½ ounce Cointreau or Triple Sec and 2 ounces of sweet and sour to the muddled pepper/lime mixture and fill shaker with ice, shake vigorously until very cold. Strain into the chilled margarita glass, and float a roasted shishito pepper on top. Repeat with remaining margarita glasses.

Cheers!

  PRINT VERSION

vegetable plate

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