Goat Cheese and Poblano Chili GuacamoleIngredients
1 tsp salt
juice from 1 lime
1 jalapeno pepper finely minced (keep seeds you love it with a little more kick.)
1 bunch cilantro chopped (approx 1 cup.)
1 plum tomato chopped
2 T goat cheese
Roast 1 poblano chili on a baking sheet on 450 for about 15 mins until skin starts to blacken and char. Remove, let cool fully and then peel off skin. Seed, de-stem, and dice finely.Mash avocados and fold in other ingredients. Pour some delicious chips into a bowl ( I love Baked Tostito scoops and Xochitl. Dig in. Say yum.
Pomegranate Margarita with Habanero TequilaIngredients and Directions for for Habanero Tequila
2 c. silver tequila
2 habanero chilis washed, cut in half
Place ingredients in mason jar or glass bottle. Cover tightly and shake. Store in cool, dark place and shake daily. Taste each daily until flavor you desire is achieved (2-4 days is the rec for tequila.) Strain through a fine mesh strainer (or coffee filter) into another clean, airtight container. Store in fridge.
To make the margaritas:
1/2 c. habanero tequila
1/4 c. triple sec
1/4 c. fresh lime juice (about 2 limes)
1/2 c. pomegranate juice
1/2 c. simple syrup
4 tsp fresh pomegranate seeds for garnish
lime slices for garnish
Place ice in large pitcher. Add all ingredients except garnish. Stir. Strain into ice-filled glasses. Garnish with seeds and lime wedges. Enjoy several.