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Xoconostle Salsa and Mezcal Margaritas

fruit margaritas for an evening out on a patio—with friends or a book, preferably also a view. The hardest part will be to find xoconostle, though if you live in Houston, or any other part of the world that gives you these Opuntia varieties, then that’s not hard at all and you can thank me later for how simple and tasty and beautiful it all was.
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Ingredients
  

For Xoconostle Salsa

  • 3-4 xoconostle fruits
  • 1 large yellow onion cut in half
  • 5-6 cloves of garlic
  • 2-3 ancho chilies
  • Agave nectar to sweeten
  • Salt to taste

For the Xoconostle juice

  • Piths of 3-4 xoconostle fruits
  • Agave nectar to sweeten

For the Xoconostle Margaritas

  • 1 ½ ounces mezcal
  • 1 ounce Cointreau or Triple Sec
  • Freshly-squeezed juice of ½ lime peels reserved
  • ½ cup xoconostle juice
  • Agave nectar to sweeten omit if the juice is already sweetened
  • Salt and a mild chilli powder, if desired to rim the serving glass
  • Ice to serve
  • Lime slices to garnish

Instructions
 

Prepare the Salsa

  • Roast the xoconostle fruits along with the onion, garlic and the ancho chillies by placing them on a greased skillet. Turn periodically until they are all charring lightly and a knife tip can easily pierce the xoconostle flesh. The chilies should be somewhat smoky and crisping.
  • Transfer the onion, garlic and ancho chillies (broken in bits) directly to a blender jar.
  • Cover the xoconostle with a tea towel or lid to allow to cook through even further.
  • Once the xoconostles are cool to touch, cut them in half, and scoop out the seed core first—save this to make juice and/or margaritas, later.
  • Also scoop out the mesocarp flesh, and place this in the blender jar with the other ingredients.
  • Blend to a rough salsa consistency.
  • Add agave nectar and salt to taste.
  • Serve with chips or as a side to eggs or meats or as you please.

Prepare the xoconostle juice

  • If you have not made the salsa, then follow these steps. Otherwise skip ahead to step 6 below.
  • Roast the xoconostle fruits by placing them on a skillet or grill, covered. Turn periodically until they are charring lightly and a knife tip can easily pierce the flesh.
  • Remove from the skillet/grill and cover with a tea towel or lid to allow to cook through even further.
  • Once the xoconostles are cool to touch, cut them in half, and scoop out the seed core first—transfer this to a blender jar.
  • Also scoop out the mesocarp flesh, but reserve this to make salsa.
  • Add 1/2 cup of water for each xoconostle fruit to the blender jar and whizz for a minute.
  • Strain out the seeds, and sweeten the liquid to taste with the agave nectar.
  • Serve as-is over ice, or thinned with even more water, making it an agua fresca—or save it to use in making Xoconostle margaritas.

Prepare the Margaritas

  • Combine all ingredients in a cocktail shaker, and shake-shake-shake.
  • Prepare the glasses by running the reserved lemon peels around the top and then dip the rim lightly in a small saucer with salt+chilli powder until it sticks well. Set aside.
  • Now drop ice cubes into the prepared glass, taking care not to disturb the powdery rim.
  • Pour the xoconostle margarita mix over top and garnish with lime slices.
  • Note that this recipe makes a single serving, so double or quadruple the amounts for more.