Roasted Tomato Margaritas with Chili Salt Rim
A savory cocktail made from roasted cherry tomatoes, tequila, lime, and a chili salt rim.
Equipment
- Baking sheet
- Blender
- Cocktail shaker
- Shallow plate
Ingredients
Main Ingredients
- 1 lb cherry tomatoes about 4 cups
- 1 tbsp olive oil
- 1 cloves garlic minced
- ½ tsp kosher salt
- ½ tsp black pepper
- ¼ tsp chili powder for roasting
- ¼ cup water for blending
- 3 oz tequila about 6 tablespoons
- 2 tbsp fresh lime juice
- 2 cup ice divided
- 1 tbsp coarse salt for the rims
- 1 tsp chili powder for the rims
- 2 lime wedges for the rims and garnish
Instructions
Cooking
- Roast. Toss the tomatoes with oil, garlic, kosher salt, pepper, and chili powder and roast at 400 degrees F for 18 to 20 minutes until blistered. Cool for 10 minutes.
- Blend. Puree the tomatoes with the water for 45 seconds, venting the lid, until smooth.
- Shake. Shake the puree with the tequila, lime juice, and 1 cup ice for 15 seconds.
- Rim and pour. Coat the glass rims with lime and the chili salt, add fresh ice, and pour in the drink.
- Garnish. Add a lime wedge and serve right away.
Notes
Substitutions: Use reposado tequila or plum tomatoes halved and roasted a little longer. Skip the tequila and add 2 ounces of sparkling water for a drink without alcohol.
Tips: Do not drive after drinking alcohol. Cool the tomatoes before blending.
Storage: Keep the plain puree in a covered jar in the refrigerator for up to 3 days and shake with tequila and ice before serving.