No Mexican meal is complete without Margaritas and Salsa. Lola has a special recipe for both. Salsa Borracha (drunken salsa) is a family favorite, and the margaritas, well, you just have to try them!
Lola's Margaritas
Lola's Margaritas
1/2 can frozen limeade ;
1/2 beer (not dark or stout!) ;
2-5 shots of tequila, to taste ;
Lime wedges ;
Salt to rim glasses ;
Put limeade, beer, tequila in a blender. Add ice. Blend until slushy.
Pour salt into a shallow dish. Using a lime wedge, run along rim of glass. Dip the rim in the salt, and voila!
If you prefer margaritas on the rocks, skip the blender. Mix ingredients together and pour over ice.
Salsa Borracho
Salsa Borracho
1 1/2 pounds Roma tomatoes, roasted then chopped ;
5-8 serrano chile peppers, roasted, then skin and seeds removed ;
1 1/2-2 tsp salt, to taste ;
1/2 yellow onion, finely chopped ;
1/2 bunch cilantro, finely chopped ; ~~~
In a frying pan, roast tomatoes and chiles until outside is black and bubbling. Put chilis in a plastic bag or sealed container for 10 minutes. Chop tomatoes and place in a separate bowl. Chop chiles, and add onion and cilantro to bowl. Add chopped onion. ~~~
At this point, you can pulse or puree in a blender, or leave chunky. ~~~
Optional mix ins: 1 tsp white vinegar ; 1 T fresh, chopped oregano ; 3 cloves minced garlic ; juice from 1 lemon