Spring
Charred Red Pepper & Strawberry Margarita by Chef Claudette Zepeda
Popular on Food52
1 Review
lynx60489
May 17, 2020
I found this recipe intriguing. Having never made a margarita, I decided to start with this one. Everything was easy to make, but my syrup ended up more like a thick coulis. The resulting drink was good, although I would have preferred mine a bit sweeter — maybe the fault of the berries.
The syrup/coulis is pretty cool and versatile. I never would have thought to combine those two ingredients and I was skeptical when I saw the size of my two peppers relative to my eight strawberries, but it works and it’s good! The dominant flavor is still the strawberry but the roasted red pepper becomes almost fragrant. As a cocktail, I prefer the coulis/syrup with Prosecco or Vino Verde similar to a Bellini. I have also poured the coulis over cottage cheese and tonight I ate it with meringue and whipped cream. I may or may not attempt the margarita again, but I will definitely be using the coulis for other purposes.
The syrup/coulis is pretty cool and versatile. I never would have thought to combine those two ingredients and I was skeptical when I saw the size of my two peppers relative to my eight strawberries, but it works and it’s good! The dominant flavor is still the strawberry but the roasted red pepper becomes almost fragrant. As a cocktail, I prefer the coulis/syrup with Prosecco or Vino Verde similar to a Bellini. I have also poured the coulis over cottage cheese and tonight I ate it with meringue and whipped cream. I may or may not attempt the margarita again, but I will definitely be using the coulis for other purposes.
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