Serrano Chili And Watermelon Margaritas Food

WATERMELON MARGARITA

Steps:

• Prepare the salted rim, if using: In a small shallow bowl or plate, combine the sea salt and Tajín. Set aside.
• In a shaker filled with ice, combine the watermelon juice, tequila, Cointreau (if using), lime juice and jalapeño (if using). Shake to combine. (Note: The watermelon flavor shines brighter without the Cointreau, but the liqueur takes the drink into more traditional margarita territory. If you'd like to compare, first try the mixture without, the liqueur, then add 1 ounce of it per serving.)
• Using one of the squeezed lime halves, run it along the rim of two rocks glasses, then dip the rims into the salt mixture. Fill the glasses with ice, then strain the margaritas into the glasses and enjoy immediately.

SMOKY SERRANO-MINT MARGARITA

Steps:

• Place chile directly over a gas flame, or in a dry cast-iron skillet preheated over high and cook, turning a few times, until blackened all over, 3 to 4 minutes. Transfer to a cutting board; let cool completely. Rub a lime wheel around the rims of 2 rocks glasses. Combine salt and sumac on a small plate.
• Dip rims of glasses into salt mixture to coat. Halve chile lengthwise; remove stem, ribs, and seeds. Divide chile, sugar, and mint leaves evenly between 2 glasses; gently pound with a muddling stick or the handle end of a thick wooden spoon until sugar dissolves and chile breaks down into tiny pieces. Fill glasses halfway with ice. Divide tequila, liqueur, and lime juice evenly between glasses; stir to combine. Garnish each with a mint sprig and lime wheel, and serve immediately.

SERRANO CHILI AND WATERMELON MARGARITAS

Steps:

• Combine all ingredients in a large pitcher and stir well.
• Add ice just before serving.

WATERMELON MARGARITA

Steps:

• In a blender, puree the watermelon and sugar until smooth. Pour the puree through a fine mesh strainer. Transfer the liquid to a pitcher and add the lime juice, tequila and 4 ounces of the Triple Sec. Stir to combine.
• In a shallow dish, combine the kosher salt with the chili powder. In a second small plate, add the remaining 1-ounce of Triple Sec. Dip the rims of 4 margarita glasses in the Triple Sec, then coat them in the salt and chili mixture. Divide the margarita between the 4 glasses and garnish each with a lime wedge.

WATERMELON AND FETA SALAD WITH SERRANO CHILE VINAIGRETTE

Steps:

• In a jar with a tight-fitting lid, combine olive oil, lime juice, vinegar, thyme, shallot, and serrano chile. Shake well.
• Season with salt to taste; chill in refrigerator.
• Remove rind from watermelon and slice flesh into 3" squares.
• To assemble salad, layer one piece of watermelon on one piece of feta. Repeat.
• Drizzle with vinaigrette and garnish with arugula and sliced serrano chile.

WATERMELON SALAD WITH SERRANO VINAIGRETTE

Steps:

• Make vinaigrette:
• Whisk together all vinaigrette ingredients and chill in an airtight container at least 8 hours to allow flavors to develop. Shake or whisk before using.
• Prepare watermelon and pickled rind:
• Remove and discard outer green skin from watermelon with a sharp knife. Using a vegetable peeler, shave enough 2-inch-long pieces from white rind to measure 1/2 cup. Transfer to a heatproof bowl. Reserve remaining watermelon.
• Stir together rice vinegar and sugar in a 1-quart heavy saucepan and bring to a boil. Carefully pour boiling-hot vinegar mixture over white rind shavings and let stand at least 1 hour.
• Trim and discard remaining white rind from watermelon, then cut watermelon into 18 pieces (about 3-inch squares).
• Make salad:
• Toss arugula with just enough vinaigrette to coat and salt to taste.
• Divide arugula among 6 plates, then place 1 watermelon piece in center of each plate. Top each with a scant 1/4 cup feta, then top with another watermelon piece and more feta. Top each with a final watermelon piece for a stack of 3 on each plate.
• Remove pickled rind from vinegar with a slotted spoon and drain on paper towels. Top watermelon stacks with pickled rind and chile slices, then drizzle remaining vinaigrette around salads.

WATERMELON AND FETA WITH LIME AND SERRANO CHILI PEPPERS

Steps:

• Method
• Place the watermelon in a large mixing bowl. Add the minced serrano chili pepper and lime juice to the bowl and toss gently until combined. Sprinkle with the feta and cilantro leaves and toss once more to incorporate. Refrigerate until ready to serve.

FROZEN WATERMELON MARGARITA

Steps:

• Put the watermelon pieces in a freezerproof container and freeze overnight until solid. The next day, prepare the garnish for the rim of each glass. Combine the sea salt flakes, sugar, chilli flakes and lime zest in a small bowl. Set aside.
• When you want to serve, put the frozen watermelon, tequila, triple sec, lime juice and honey in a food processor or blender and blitz until smooth. Run a lime wedge around the rims of four glasses, then dip in the garnish mix. Pour the drink into the glasses. Serve immediately.