![]() Meanwhile, add water, tequila, ice cubes, lime juice, and agave nectar to a blender pitcher. Once both items are grilled, set them aside to cool.Grill the jalapeno until almost all of the skin is black, then place it in a small bowl covered with a saucer or plate, to steam. Once hot, place the 1 cup (154 g) of pineapple slices, 1 slice of pineapple, and 1 jalapeño on the grates, grilling the pineapple until there are prominent grill marks. Warm a grill or grill pan over medium-high heat, and brush it with a light coating of oil.□ġ year: Downhome BBQ Burger // 2 years: Kimchi Fried Rice // 3 years: Mocha Maca Ice Cream Sandwiches // 4 years: Green Mojito Smoothie // 5 years: Herbed Tofu Tomato Salad // 6 years: Brown Rice Veggie Roll // 7 years: Frozen Berry Smoothie Lastly, the third cookbook is titled Vegan Yack Attack’s Plant-Based Meal Prep, and is available for pre-order, now! You can find links to pre-order options on my Cookbooks page. Either way, this recipe is a great guideline and is definitely something I’ll be serving up more! ![]() Now, you can adjust some of these variables to preference, like grilling the pineapple more for more caramel notes, or not grilling the jalapeño at all to keep it crispy. And, gets more smokiness and spice from the chipotle, which is a red/dried/smoked jalapeño. With these modifications, we came to have Charred Pineapple Jalapeno margaritas! Where the grilling enhances the sweetness of the pineapple, while mellowing out the jalapeños. Thanks to Trenton, for the grilled inspiration! Because of that, I wanted to add my own twists! No store-bought pineapple juice, grilled the pineapple and jalapeño, and adding some ground chipotle to the salted rim. Now, some of you mentioned that Pineapple Jalapeño margaritas could be seen as played out. But, I just had to make the Kiwi/Mint version because it had so many fans! So, that recipe will be included in a newsletter in August, sign up here so that you don’t miss out! After a couple of days, Pineapple Jalapeño became a clear winner. Now, I’m returning to it from finishing my third cookbook, with something to help celebrate.ĭo you follow me on Instagram or Facebook? If so, you may have seen that I asked if you all would prefer to see a Pineapple/Jalapeño or Kiwi/Mint combo for a margarita recipe I wanted to make. Holy moly, y’all! I’ve gotta say, I’ve missed blogging but I’m glad I slowed it waaaay down for the last couple of months. These Charred Pineapple Jalapeño Margaritas, take a popular combo and switch it up a little bit! Plus, they’re the perfect thing for cheers-ing.
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