Rivera’s Indian Butter
recipe serves 6
3 ripe medium-sized avocados
5 garlic cloves coarsely chopped
3 serrano chiles chopped coarsely
Juice of 1 lime
1 ½ teaspoons salt
1 ½ teaspoon white pepper
Peel and seed the avocado and put in a food processor with the garlic, lime juice, chiles, salt and pepper. Process to a smooth creamy puree. Enjoy!
A Sexy, Smokey Cocktail
Barbacoa Recipe:
½ ounce lemon or lime juice
½ ounce homemade ginger syrup* (recipe follows)
¾ ounce simple syrup
½ teaspoon chipotle puree (canned chipotle is easiest to puree)
3 small lime pieces
3 small slices red bell pepper
2 ounces Mezcal
Beef jerky
*Ginger syrup: Juiced ginger is the most accurate way to make the syrup, but you can blend ginger if you don’t have a juicer. Add 2 parts water and sugar (50-50) to 1 part ginger juice.
Muddle first 6 ingredients. Add mezcal, shake and pour into rocks glass. Garnish with additional lime, bell pepper and the beef jerky.
More recipes from Rivera’s Julian Cox HERE
(Source: jasonz)
