Salsa Verde (Green Sauce)

February 23rd, 2011 § 1 comment § permalink

Makes approximately 1½ cups


¼ pound tomatillos, husks removed, cut in quarters
1 poblano chili pepper, seeded and chopped
¼ teaspoon cumin
¼ cup water
¼ teaspoon salt
¼ cup fresh cilantro leaves
2 tablespoons half-and-half
Juice of 1 lime


Place the tomatillos, poblano peppers, cumin, salt, and water in a medium sauce pan, and boil for about 15-20 minutes or until tomatillos are soft. Take off burner, and allow to cool for about 30 minutes. Transfer tomatillo mixture to a blender, and add cilantro, half-and-half, and lime juice. Blend until smooth. Refrigerate.

Fume Y Flor (Mexico)

January 18th, 2011 § 0 comments § permalink

Sweet and Smoky is the jest of this one. An intoxicating and powerful drink, its silky and sultry texture with its sweet and smoky vibe, allows one to forget the intoxication factor.

Makes one drink


1 ounce cilantro jalapeño infused tequila Blanco, recipe below
1 ounce mescal
1 ounce elderflower liquor
½ ounce hibiscus honey syrup, recipe below
½ ounce lime juice
½ ounce agaves syrup


Shake in a shaker filled with ice and strain into a martini style glass and garnish with a dried hibiscus flower leaf.

Cilantro Jalapeño Infused Tequila

Makes 4 cups


2 jalapeños, deseeded and sliced thin
½ cup cilantro leaves and stems
4 cups tequila Blanco


Place all ingredients in a quart jar. Let stand about 4-6 days. Less days for less heat, 6 days for the hottest!

Hibiscus Honey Syrup


½ cup water
½ cup honey
¼ cup dried hibiscus flowers


In a medium sauce pan place all ingredients. Bring to a boil and reduce to simmer, let simmer for about 5 minutes. Let cool and strain.

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