The Day After

Julie almost got her wish, we had the rain, but not the temperature, it would have been a very "White Christmas" around here if it had been a little colder.

Speaking of cold...here is a drink and salsa recipe that will warm up your soul, (and a few other things too!)

Enjoy!!!
B.D.

Jalapeño Margaritas

Ingredients
1 Jalapeño, poked with a knife
1 1/3 cups tequila
1 cup orange liqueur
1 cup fresh lime juice (10 limes)
3 tablespoons superfine sugar
Kosher salt and ice

Directions
1. In a jar, steep the jalapeño and tequila; keep at room temperature for 3 days.
2. Strain the tequila into a large pitcher and discard the jalapeño. Stir in the orange liqueur, lime juice and sugar.
3. Pour the salt and a small amount of the margarita onto 2 rimmed plates. Dip the rims of 6 glasses into the margarita, then into the salt. Fill each glass with ice, pour in the margarita and serve.


Chipotle Salsa
Makes about 2 Cups

Ingredients
6 small tomatillos, husked
5 large garlic cloves
4 plum tomatoes
1/4 large onion
3 canned Chipotle chiles in adobo, seeded and finely chopped, with 2 teaspoons of the adobo sauce
3 tablespoons finely chopped fresh cilantro
Coarse salt
1/2 teaspoon sugar

Directions
1. Heat a large cast-iron skillet. When it is very hot, add the tomatillos, garlic cloves, tomatoes and onion and cook over low heat, turning frequently, until blackened in spots and softened, 8 to 10 minutes. Transfer the vegetables to a plate and let cool.
2. Put the tomatillos, garlic, tomatoes and onion in a food processor and pulse until coarsely chopped. Add the Chipotle and adobo sauce, cilantro, salt and sugar and pulse just until combined. The salsa can be refrigerated in an airtight container for up to 2 days.