Tomatillo and Jalapeño Margarita with Salt & Pepper Rim (2024)

Tomatillo and Jalapeño Margarita

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’sTomatillo 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.

First Try

• 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!

Second Try

• 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 aneasy clean slowjuicer, 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 co*cktail you fancy on the Drinks Page!

So now you know how ourTomatillo 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?