Watermelon Lime And Tequila 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.

WATERMELON PLATA TEQUILA COCKTAIL

Steps:

• Puree the watermelon in a food processor until smooth. Strain the juice into a bowl pressing on the pulp, then discard the solids.
• Put the simple syrup, lime chunks, berries and mint in a pitcher and muddle until the berries are slightly crushed. Add the tequila and watermelon juice and stir to combine. Refrigerate until cold, at least 1 hour. Serve over crushed ice, garnished with mint sprigs.

WATERMELON TEQUILA SHOTS

Steps:

• Cut a hole in the watermelon large enough for the tequila bottle's neck. Insert the tequila bottle upside down. Refrigerate and let the liquor soak into the watermelon's flesh overnight.
• Cube the melon, and skewer each cube with a wedge of lime sprinkled with salt.

WATERMELON, LIME, AND TEQUILA

Steps:

• Combine 3 1/2 cups watermelon pieces, frozen + 1/2"-thick jalapeño slice, with seeds + 6 ounces tequila blanco + 4 ounces simple syrup + 2 ounces fresh lime juice + 3 cups ice optional garnish: Watermelon wedges and sliced jalapeños.

FROZEN WATERMELON MARGARITA

Steps:

• Place cut watermelon on a cookie sheet and place in freezer, freeze solid, remove and place in a plastic bag, keep in the freezer until ready to mix the drink Place all the ingredients in your food processor or blender and puree until smooth Garnish with a watermelon wedge if you want!

FRESH WATERMELON MARGARITA

Steps:

• Gather the ingredients.
• If desired, rim two double old-fashioned glasses : Mix the salt and chili powder in a shallow dish, wet the rim by wiping it with a lime wedge, then dip or roll it into the chili salt.
• In a cocktail shaker, muddle the watermelon cubes into a juicy pulp.
• Fill the shaker with ice and add the tequila, triple sec, and lime juice.
• Shake well .
• Use both a cocktail strainer and a mesh strainer to fine-strain the drink over fresh ice into the prepared glasses.
• Garnish with watermelon and lime wedges and a sprig of mint. Serve and enjoy.

TEQUILA CHICKEN WITH WATERMELON SALSA

Steps:

• Prepare Chicken Marinade: In a small bowl, combine 1/4 cup olive oil, 1/4 cup lime juice, tequila, oregano, 1 teaspoon cumin, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Place chicken breasts in the marinade. Soak thoroughly.
• Prepare the Watermelon Salsa: As chicken marinates, in a large bowl, combine watermelon, peach, tomatillos, chiles, 1 tablespoon fresh lime juice, 1 tablespoon olive oil, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, onion, and cilantro. Mix thoroughly.
• Prepare an outdoor grill or a stove-top grill pan. Remove chicken from marinade and grill, skin-side down, turning once 10 to 12 minutes, until thickest parts are just cooked through.
• Remove to plates and serve with watermelon salsa. Garnish with lime slices and cilantro.

WATERMELON LIMEADE

Steps:

• Place half of the watermelon cubes in a blender and process until smooth. Strain through a fine-mesh sieve set over a large bowl; discard the solids. Repeat with the remaining watermelon cubes. You should end up with about 1 quart of watermelon juice.
• Add the lime juice and sugar to the watermelon juice, and stir until the sugar has dissolved. Taste, and add more sugar if necessary. Transfer the limeade to a nonreactive pitcher and refrigerate until thoroughly chilled.
• Serve over ice in tumblers, with lime slices for garnish.