¡Feliz Cinco De Mayo Todos!
Today for this yummy holiday, I’m whipping up Roasted Pineapple Habanero Margaritas. Anyone who knows me knows that I love spice and heat… particularly in a cocktail. The hot habanero and roasted pineapple pair perfectly to create this refreshing libation.
A little sweet, spicy + smokey– You NEED this for your Cinco De Mayo fiesta.
Roasted Pineapple Habanero Margarita
From Eating Purely Cookbook
1 bottle tequila
3 habanero peppers
3 limes, juiced
Cut habaneros in strips, discarding the seeds and stem. Put habaneros in the bottle of tequila and let sit for 24 hours. Drain tequila and reserve. Meanwhile, preheat oven to 425°F. Cut pineapple into 1/2" round slices. Place on a parchment lined baking sheet and roast for 15 minutes. When pineapples are done and cooled, place in a high-speed blender with tequila and lime juice. Blend until smooth. Serve on ice with a salted rim.
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