Pineapple Margaritas (from barefoot contessa)
Makes 6-8 servings
2 cups fresh lime juice
2 cups tequila
2 cups triple sec
2 1/2 cups pineapple juice.
- Mix all ingredients together, shake with ice and serve. You could go traditional and rim the glasses with salt but i'm more of a sugar person.
For appetizers, and toppings for our tacos, I made a mango salsa and guacamole.
Guacamole
3 ripe avocados
2-3 tbsp fresh lime juice
1/4 red onion, chopped
1 tomato, seeded and chopped
1 jalapeno, seeded and minced
2 cloves garlic, minced
handful of cilantro, chopped
a couple dashes of hot sauce
salt and pepper
- Mash the avocado with the lime juice. I like to keep some chunks of avocado so I don't go overboard with the mashing.
- Add in the onion, tomato, jalapeno, garlic, cilantro, hot sauce, and salt and pepper to taste.
Mango Salsa
2 ripe mangos, peeled and diced
1/4 red onion, chopped
1 tomato, seeded and chopped
1/2 red bell pepper, chopped
1 clove garlic, minced
1 jalapeno, seeded and minced
handful of cilantro, chopped
2-3 tbsp lime juice
salt and pepper
- Toss all ingredients together.
For the tacos I used corn tortillas that I warmed in the microwave for 15 seconds. Inside I put black beans (yes, canned), roasted sweet potatoes, and roasted poblano peppers. For the sweet potatoes I chopped them into about 1 inch pieces and tossed them with salt, pepper, olive oil, and about 1/4 tsp cayenne pepper. Roast in 400 - 425 degree oven for about 15 minutes. For the roasted poblano, place on a sheet pan in a hot oven (around 400) with a little oil. Turn every now and then so the pepper gets blistered and black on all sides. Once this happens remove from the oven and place in a bowl. Cover immediately with plastic wrap and let sit 10 minutes. The steam will help the skin peel away so easily. Poblanos are not really spicy, but do have more flavor than plain bell peppers.
Yum! For mother's day I made a strawberry and rhubarb crumble. Post and recipe soon! - kb
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