Pineapple Margaritas with Guajillo Salt

Here we are into October, the leaves are starting to change, weather is kind of sort of fall-ish and I’m all like, let’s have pineapple margaritas! Don’t worry friends, I have plenty of seasonal fare on deck to share with you but I felt like you needed these first. To be honest, I’ve been feeling rather guilty about falling in love with these last fall but not sharing them until now. At least you have them in time for taco Tuesday tomorrow?

If the title wasn’t enough to hook you, let’s talk a little more about these babies. One of the things I love most about them is how gosh darn quick they are to make. No need to make any special syrups or infused liquor ahead of time. These can pretty much be made on a whim assuming you have a pineapple, limes, and guajillos (which I typically do.) Of course the salt keeps perfectly well so once you’ve made it, it will last you several batches of drinks. The flavor of the sweet-tart pineapple and the smoky guajillo salt are beautifully paired here, and I have a feeling these may climb high up in the ranks of your favorite margaritas. Try them and let me know what you think!

Prep about 10-15 minutes
Yield 8 servings

Ingredients

For the pineapple puree:

1 medium pineapple, cored and peeled, cut into large chunks
½ cup water
½ cup sugar

For the guajillo salt:

2-3 dried guajillo chiles
Kosher salt

For the margaritas:

1½ cups pineapple puree
1½ cups tequila
¾ cup orange liqueur (such as Cointreau)
¾ cup freshly squeezed lime juice
Crushed ice
Fresh lime wedges and/or pineapple slices, for garnish

Directions

01
In a blender or food processor, combine the pineapple with the sugar and water. Puree on high speed until completely smooth. Pour the mixture through a fine mesh sieve to strain out any solids. Chill until ready to use.
02
Heat the oven to 325˚ F. Stem and seed the guajillo chiles, then toast in the oven until nearly crispy, about 15 minutes. Let cool. Pulverize to a powder in a spice grinder or mortar until finely ground. Mix 1 part powdered guajillo with 2 parts kosher salt to make the guajillo salt.
03
To make the margaritas, combine the pineapple puree, tequila, orange liqueur, and lime juice in a large pitcher. Mix to blend well. Chill until ready to serve.
04
Use the cut edge of a lime to moisten the edge of serving glasses. Rim the glasses with guajillo salt. Fill part of the way with crushed ice. Fill each glass with a generous serving of the cocktail. Garnish with fresh lime and/or pineapple as desired. Serve immediately.
05
- Note: Want to make a single serving of margarita instead of a full pitcher? Just change the “cup” unit of measure to “ounces” in the recipe above. Voila! You have a single serving.

Source

adapted from Frontera by Rick Bayless