CILANTRO-SALTED TOMATILLO GREEN BLOODY MARYS

CILANTRO-SALTED TOMATILLO GREEN BLOODY MARYS

I love the challenge of taking any vegetable in my garden Рat any stage in its life cycle Рand turning it into a cocktail. The abundant amount of sunny, 75-degree days kept me donning shorts, pouring the ros̩, and harvesting all of the kale, chard, herbs, edible flowers, tomatoes, and tomatillos my garden would spit out, well into mid-November. We have had the most record-breaking, unseasonably warm weather this past month.

INGREDIENTS

  • 3 tomatillos, washed and husks peeled
  • 2 medium green tomatoes
  • 1/2 a medium cucumber
  • 1/2 a honeycrisp apple
  • 1 lime, juiced
  • 1 sprig cilantro
  • salt, to taste
  • several cracks of black pepper
  • 3 ounces St. George Spirits Green Chili Vodka
  • 1 ounce Yellow Chartreuse
  • cilantro or parsley sprigs, for garnish
  • cilantro salt {see recipe notes}
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