Tomatillo Margarita

I had leftover tomatillo salsa from Tuesday’s Fried Green Tomato Sandwiches and not a chip in site. What’s a girl to do? Make a Tomatillo Margarita, or course.

I’m actually writing and working on this post with an IV in my hand, getting my remicade infusion, which I only remembered I had an hour before my appointment. That about sums up how this week has gone. I feel like I haven’t accomplished anything, I’m rushing to catch up, and I feel both physically and mentally drained. After seeing a GI expert at UCSF, I have four pathways to choose from. The weight of making a major decision about my future is heavy (I’ll post a separate health update later-I’m still digesting the information).

Anyway, margaritas have always been my favorite “I need a drink” beverage and…a drink would be nice.

Tomatillo Margarita

Tomatillo salsa is very fine, almost like a sauce rather than a salsa, so I had been toying with this idea for a while. I mean jalapeno margaritas are really popular right?

Everything about this drink is pretty basic except for two things: (1) the tomatillo salsa and (2) turmeric simple syrup.

I’ve been experimenting with a lot of drink recipes lately (coffee, margaritas, mojitos, etc.) so I have a whole bunch of different simple syrups hanging out in the fridge. I fully intended to use plain old simple syrup. But while making the drink I discovered I had added vanilla extract to it.

I decided that was a little too crazy so I grabbed the turmeric simple syrup. I was wary but it ended up being a great decision. The turmeric brings out the subtle orange flavor from the triple sec, which I love.

As a whole, this drink tastes like a classic margarita with a slight warming heat from the salsa. It does have some texture in it but that didn’t bother me. Give it a stir while you sip though because the tomatillo salsa tends to sink to the bottom, leaving the flavor (and spice) at the end.

I’ve provided instructions for tomatillo salsa, turmeric simple syrup, and regular simple syrup to give you some choices. You can make the salsa yourself or use store-bought, give the turmeric simple syrup a try, or use regular.

How many of you had not so stellar weeks and could use a drink?

5 from 1 vote

Tomatillo Margarita

Turn your leftover tomatillo salsa into a tasty Tomatillo Margarita, giving the classic margarita a spicy twist.

Servings 1

Prep Time 5 minutes mins

Total Time 5 minutes mins

Ingredients

Tomatillo Margarita

• 3 ounces tequila
• 2 ounces freshly squeezed lime juice
• 1/2 ounce turmeric or regular simple syrup
• 1 ounce triple sec
• 1 ounce tomatillo salsa
• zest from one lime
• 1 tablespoon coarse salt

Tomatillo Salsa

• 4 tomatillos
• 1 serrano pepper
• 2 tablespoons diced onion
• 1/4 cup cilantro or 1/4 cup cilantro micro greens stems and leaves
• 1 tablespoon lime juice
• 1/4 teaspoon sea salt
• 1/4 teaspoon sugar

Turmeric Simple Syrup

• 1 cup peeled and diced turmeric root
• 1 cup sugar
• 1 cup water

Simple Syrup

• 1 cup sugar

Instructions

Tomatillo Margarita

• Mix the zest and salt together. Spread out on a plate. Wet the rim of a glass with a wedge of lime and drag it in the mixture. Put the glass in the freezer.
• Fill a cocktail shaker with ice. Add the tequila, lime juice, simple syrup, triple sec, and tomatillo salsa. Shake for about 30 seconds or until the shaker is misted and cold to touch. Pour into the prepared glass and drink.

Tomatillo Salsa

• Put the tomatillos and pepper in a pot and bring to a boil over high heat. Reduce heat to low and cook for 10 minutes until tender.
• Remove from heat with a slotted spoon and let cool. Once they are cool enough to touch, remove the husks from the tomatillos and cut the stem off the serrano pepper. De-seed the pepper if you want a mild salsa or leave it as is for some heat. Reserve a 1/2 cup of the cooking liquid.
• Put all the ingredients in a blender (except for the reserved liquid) and blend on high until smooth. Add the reserved liquid if it is too thick.
• Pour into a bowl and taste. Add the sea salt and sugar as needed. Cover and refrigerate.

Turmeric Simple Syrup

• Combine turmeric, sugar, and water in a sauce pan and bring to a boil on high heat. Reduce to low-medium and cook for 1 hour. Strain out the turmeric and store in an airtight container in the fridge.

Simple Syrup

• Combine the sugar and water in a small saucepan on medium heat. Cook until all the sugar has completely dissolved. Cool and store in an airtight container in the fridge.

Author: Megan Wells

Course: Beverages