Chile Lime Salt
1 scant shot tequila reposado
22ml Habanero Tequila
22ml shot Cointreau
118ml pineapple purée (or substitute fresh pineapple juice)
113ml tequila reposada, 100% agave
1 habanero, halved
Chilli lime salt
4 dried árbol chillies
2tbsp kosher salt
Grated zest of 3 limes
Pour some table salt onto a small plate and the chilli lime salt onto another one. Moisten the rim of a glass and roll it in the table salt, then in the chilli salt. Combine the tequila and habanero in a jar, seal tightly, and let infuse for 36 hours (You can reduce to 24 hours or extend to 48 hours, depending on how much heat you want). Remove the habanero and reseal the jar.
Chilli lime salt
Our version of a finishing salt, this brings a note of intrigue to any dish. It’s simple to make: Toast dried árbol chillies in a cast-iron pan, pulverize them in a spice grinder, and mix in lime zest and salt. That’s it. The smoky, spicy, tangy salt is just the right flourish for grilled fish, but you can use it in or on just about any dish. We sprinkle it over the odd-shaped pieces left over when we make jicama salad, or you could use it on radishes or eggs.Toast the chillies in a dry cast-iron skillet over medium-low heat until fragrant for about 2 minutes. Let cool. Pulse the chillies in a spice grinder to a fine powder. Mix with the salt and lime zest. Store in a tightly sealed jar in a cool place.
Combine the liquor and pineapple purée in a cocktail shaker filled with ice and shake vigorously. Pour into the glass and serve.
Spine credit |Excerpted from Hartwood by Eric Werner and Mya Henry (Artisan Books). Copyright © 2015. Photographs by Gentl & Hyers.
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