Prickly Pear Margarita with Ancho Chile Salt

[Photographs: kretyen]

Recipe adapted from Mercadito Restaurant's Day of the Dead menu.

Prickly Pear Margarita with Ancho Chile Salt

About This Recipe

This recipe appears in: Serious Heat: Three Spicy Recipes for Day of the Dead


  • For the ancho chile salt
  • 2 tablespoons ancho chile powder
  • 1 tablespoon kosher salt
  • 1/2 tablespoon granulated sugar
  • For the margarita
  • 2 ounces Sauza Hornitos
  • 1/2 ounce fresh lime juice
  • 1 ounce prickly pear puree
  • 2 dashes rose water
  • 1/2 ounce agave nectar


  1. 1

    For the salt: Combine all the ingredients in a small bowl.

  2. 2

    For the margarita: Shake all ingredients and strain into chilled cocktail glass rimmed with ancho salt.

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