Tomatillo and Jalapeño Margarita recipe with a hot salt and pepper rim, full of sweet, sour and spicy flavours. This is the drink to spice up your life!
I had to do it.
Over the years, I’ve used tomatillos in so many different ways, given the generous bounty every summer right into autumn. However, apart from the salsa verde, they’ve all been of the throw-in-some-tomatillos variety. This is the first season that I’m giving some thought to the actual recipes and making “proper” ones.
A couple of days ago, I posted the recipe for Mexican Salsa Verde the way I make it, sautéeing the salsa after chopping everything up; as opposed to blanching the vegetables first. And I have about a handful more recipes using tomatillos, starting with today’s Tomatillo and Jalapeño Margarita with Salt & Pepper Rim.
This margarita started out with a thought: given the tomatillo’s tart nature, I wondered if it could replace the lime juice in a regular margarita. So I went with that, using the exact proportions for a regular margarita, as in here.
- 2 parts tequila
- 1 part Cointreau
- instead of lime juice, 1 portion tomatillo juice (made with 3 medium sized tomatillos)
- simple syrup to sweeten to taste (I like ’em sweet)
It was ok, nothing to write home about. I reckon it needed lime juice; after all, lime juice makes almost everything better! Rather like cheese, in a different way, of course!
- 2 parts tequila
- 1 part Cointreau
- 1 portion tomatillo juice
- 1 part fresh lime juice
- simple syrup
It was pretty good. As I was setting up for the shoot, I went to get some fresh tomatillos from the plant. And what sits next to the tomatillo in the conservatory? My jalapeño plant! A lightbulb moment later, we had Take 3, with the chilli added to the tomatillos for juice.
As I was doing the salt rim for the glass, lightbulb moment number 2 happened, and some freshly ground black pepper got added to the salt for a salt & pepper rim. And that, folks, was the Final Take! To quote Colonel John “Hannibal” Smith,
“Don’t you love it when a plan comes together?”
As usual, I give you the recipe needed to make 1 serving. Multiply as required. If you are making a huge batch and have a juicer, you can just juice your tomatillos and jalapeño/s. Add the lime juice later.
No Tomatillos? No Sweat!
Make it with green tomatoes if you have access to them. If not, make one of my other 3 margarita recipes or look for a cocktail you fancy on the Drinks Page!
So now you know how our Tomatillo and Jalapeño Margarita with Salt & Pepper Rim came about! Next time you fancy spicing up your weekend, and indeed your guests, try this out!
For all of you celebrating Labour Day, have a superb weekend, grilling away! And you know what to drink along with all that food, don’t you?
♥ Do you like this recipe? Please give it a 5-star rating below! And when you make it, share it on any social medium and tag me @azlinbloor. Thank you! ♥
Tomatillo and Jalapeño Margarita with Salt & Pepper Rim
- 60 ml (2 parts) tequila
- 30 ml (1 part) Cointreau or Triple Sec
- 1 portion tomatillo and jalapeño juice see below
- simple sugar syrup to taste recipe below
- salt and fresh ground black pepper sprinkled on a saucer
- ice cubes
Tomatillo and Jalapeño Juice (makes 1 portion)
- 3 medium-sized tomatillos
- ½ jalapeño
- 1 part lime juice keep the lime for the glass
Simple Sugar Syrup
- 200 g (1 cup) white sugar
- 125 ml (½ cup) water
A cocktail shaker would be great, if not, just stir it all up well in a glass/jug.
- Place the water and sugar into a small pan and bring to a boil.
- Simmer for 10 minutes on the lowest heat to allow the syrup to thicken.
- Leave to cool, no need to place in the fridge, but you can if you like. Will keep in the fridge, covered, for 2 weeks.
Tomatillo and Jalapeño Juice
- Place everything into a chopper and chop to a fine paste.
- Strain into a clean cup/small jug.
Let’s Make the Margarita
- Run a lime slice all around the rim of a glass.
- Dip the glass rim into the salt and pepper, coating well.
- Place everything into a shaker and shake to mix and chill. Start with 1/2 part simple syrup.
- Taste and add more syrup if you like it sweeter. I do.
- Pour into the glass, minus the ice cubes.