Roasted Tomatillo and Jalapeño Margarita Recipe
Whether you are celebrating Cinco de Mayo or just want to add some spunk to your margarita, this Roasted Tomatillo and Jalapeño Margarita Recipe is a perfect way to enjoy a unique and delicious marg!
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To make this recipe you’ll first want to roast your veggies and let them cool for a few hours or overnight.
How do I roast the tomatillos and jalapeños?
Roasting the tomatillos and the jalapeños is quick and easy. Preheat your over to 400 degrees. Simply remove the outer brown skins of the tomatillos and rinse both veggies thoroughly. Pat the veggies dry and place on a baking sheet. Drizzle olive oil over the tomatillos and jalapeños and roast in the oven for 45-60 mins. Once they are done roasting, remove from the pan and let them cool. I let mine cool overnight in the refrigerator so my cocktail was extra crisp and cold.
What kind of mix should I use for the margarita?
That’s a great question! For this roasted tomatillo and jalapeño margarita, I decided to use STOUT’s Margarita Blend and All Purpose Seasoning. As you know, STOUT makes a great bloody mary mix, and like the bloody mary mix, STOUT’s Margarita Blend is smoky, spicy, and bold!
The pop of sweetness from STOUT’s Margarita Blend, combined with the smoky flavor of the chipotle peppers in the mix blended perfectly with the tomatillos and jalapeños for a savory and super fresh margarita!
STOUT’s Margarita Blend standouts from other margarita mixes because of the ingredients: chipotle powder and grapefruit gives the mix a sweet, smoky, and tangy flavor. It’s not just some sugar and juices, it’s got bold flavors that enhance any ingredients or liquors you add! Not only that, it is only 60 calories per serving and is vegan and gluten-free!
Should I rim the margarita glass with salt or sugar?
This is always your preference but I am always a salt gal in my margaritas over sugar. Since STOUT just released a new All Purpose Seasoning, and I had some leftover from mixing up these bloody marys. I used the to rim the margarita glass. Another winning combination!! Read more about their All Purpose Seasoning HERE!
How do I make the roasted tomatillo and jalapeño margarita?
Making the Roasted Tomatillo and Jalapeño Recipe is quite easy. I would start by roasting the tomatillos and jalapeños earlier in the day or the night before and letting them chill so they are nice and cold for your margaritas. Follow the complete directions on how to roast them above!
When you’re ready to make your margaritas, take the tomatillo mixture and combine it with STOUT’s Margarita Blend. For every 2 margaritas, use 2 oz of tomatillo and jalapeños and fill STOUT’s Margarita Blend to the 12oz line. Blend with an immersion blender, pulsating on low so you don’t make a big mess until mixture is smooth. Rim your glass with STOUT’s All Purpose Seasoning and serve your margaritas in a margarita glass, over ice.
You can grab all STOUT’s essentials by visiting their website HERE.
Should I use a blender?
For this recipe I used and immersion blender but it you are looking to make a big pitcher (which you can with the amount of veggies your roasted) you can throw it all in a large blender. What I like better about an immersion blender is you have less of a chance of the mixture being chunky and the skins of the tomatillos do a better job of getting blended up, but either will work just fine!
What kind of tequila should I use for this margarita?
This is really just a personal preference to whatever tequila you prefer in your margaritas. Mezcal will compliment the smokiness of the mix and resposado or blanco will boldly stand out and shine through.
You can also drink these margaritas as mocktails! That’s what I had to do since I am still 3 weeks away from my due date and I absolutely love the way they tasted, even without the liquor. No matter if you choose liquor or no liquor, this recipe is an absolute winner! Perfect to celebrate Cinco De Mayo or any other time you feel like enjoying a unique and delicious margarita with friends or family!
Can I store the tomatillo and jalapeño mixture?
Yes, the tomatillo and jalapeño margarita mixture should be good in the fridge for 4-5 days. You can also freeze the mixture in the freezer up to 60 days and thaw for 1-2 days when you’re ready to make more.
What else can I do with the roasted tomatillos and jalapeños?
If you’re just looking to make a few margaritas then you can use the access tomatillos and jalapeños to make verde salsa or verde sauce that goes great on Mexican dishes like tacos, chilaquiles, burritos, taquitos, and even on just plain eggs!
The ingredients and equipment you will need for the Roasted Tomatillo & Jalapeño Margarita Recipe are
tomatillos
jalapeno
olive oil
limes
Tequila of your choice
Cutting board
Knife
Immersion blender
Plate
Two margarita glasses
Baking sheet
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Looking for some other great food and drink recipes? Try out one of my other recipes below!
Roasted Tomatillo and Jalapeño Margarita
Ingredients
- 2lbs tomatillos
- 1 large jalapeno
- 2 tablespoons olive oil
- 2 limes
- STOUT Margarita Blend
- STOUT All Purpose Seasoning
- Tequila of your choice
Instructions
- Roast the tomatillos earlier in the day or 24 hours in advance and let them cool in the refrigerator
- When ready to serve the margaritas, for every 2 margaritas, use 2oz of the roasted veggies and fill the margarita blend to the 12oz line
- Blend the mixture with an immersion blender until smooth. Add any tequila you wish to use at this time. as well. 3oz total for 2 margaritas
- Rim your glass with sugar or salt and add ice to your margarita glass. Pour the margarita blend over the ice
