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Prickly Pear Margarita with Ancho Chile Salt Recipe

Serious Heat
Andrea Lynn
Published: Last Updated:
Prickly Pear Margarita with Ancho Chile Salt Recipe

[Photographs: kretyen]

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

  • Yield:1

Ingredients

  • 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

Directions

  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.

This Recipe Appears In
Serious Heat: Three Spicy Recipes for Day of the Dead

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