This recipe appears in:Serious Heat: Three Spicy Recipes for Day of the Dead
Recipe adapted from Mercadito Restaurant's Day of the Dead menu.
- 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
For the salt: Combine all the ingredients in a small bowl.
For the margarita: Shake all ingredients and strain into chilled cocktail glass rimmed with ancho salt.