This is a recipe from years ago from the bar menu at The Ravenous Pig, that originally appeared in the magazine in 2013. It’s still a favorite of ours, and a perfect party starter in the warm spring and summer months! It would also be a perfect pairing for our Fish and Tropical Salsa.
Makes 1 drink
Cilantro Sea Salt (recipe follows)
2½ ounces tequila
1 ounce dry orange curaçao liqueur
3 tablespoons Cilantro-Peach Puree (recipe follows)
Fresh lime juice, to taste
1 Moisten rim of a rocks glass with a lime wedge. Dip into Cilantro Sea Salt.
2 Add tequila, orange curaçao and Cilantro-Peach Puree to glass, stirring to combine. Add fresh lime juice and Simple Syrup to taste. Add ice and serve Peach Margarita immediately.
3 Florida peaches, halved, pits removed
¼ cup finely chopped fresh cilantro
1 Preheat a grill to medium heat. Grill peaches until very tender. Roughly chop and place in a blender; blend until very smooth.
2 Stir cilantro into peach puree.
Cilantro Sea Salt
1 cup loosely packed fresh cilantro leaves
¼ cup coarse sea salt
1 Preheat oven to its lowest setting.
2 Place cilantro on a sheet pan and place in oven for 1 hour, or until cilantro is brittle and dry.
3 Crumble cilantro and stir into salt.