INGREDIENTS:
8oz canned coconut milk, full fat
1/2 fresh pineapple, cored, diced, and frozen (about 3-4 cups)
1/2 cup freshly squeezed lime juice, more or less to taste
Get New England news, weather forecasts and entertainment stories to your inbox. Sign up for NECN newsletters.
1/2 cup pepper-infused tequila. I used 2 habaneros, 2 jalapeños, and 2 serranos in this batch with about 750 ml of Kirkland brand Tequila Silver and loved it.
3 TBS agave, more or less to taste
Lime wheels for garnish
Tajin for rimming
Pineapple fronds for garnish, optional
Ice, optional
PREPARATION:
In a high powered blender, combine the coconut milk, pineapple, lime, infused tequila, and agave. Blend until smooth. Taste and adjust with lime and agave -- the sweetness of the pineapple and the heat of the tequila will vary, so taste and adjust so it is perfect and to your liking.
Adding a cup of ice is also a nice way to get an extra chill and lighten it up a bit.
Rim glasses with lime juice and dust with Tajin. (If you would like a local, organic option, Curio Spice's "Magic Salt" is great).
Serve garnished with a wedge of lime and pineapple frond. Cheers!
To watch Anna Rossi make her Charred Poblano Carnitas Tacos with Pineapple Jalapeno Salsa to go with the sweet and spicy margarita, watch below for the full episode of The Chef's Pantry presented by The Hub Today.
