|Name:||Jay McCarthy's Cactus Ritas||Contributor:||Rolland Waters|
|Description:||Jay McCarthy's Cactus Ritas||Posted:||1996-07-08|
|Ingredients:||10 large, purple prickly pear fruits (aka tunas)
One 750 ml bottle white tequila
Triple Sec or Cointreau
|Preparation:||Peel each prickly pear fruit and discard the skin. Put the peeled
fruit in a large glass jar and pour in enough tequila to completely
submerge the fruits. Seal tightly and allow to sit for three to
For each margarita, remove one fruit and mash it through a large
mesh strainer into a bowl to remove the seeds. Discard the seeds.
Put the strained fruit in a blender. For each drink, add a half cup
of crushed ice, two jiggers of the tuna-flavored tequila, one jigger
of Triple Sec or Cointreau, and the juice of one lime. Blend and
|Notes:||This recipe is from the 6/96 copy of Natural History and
is used without their permission. It comes from a fascinating
article on edible prickly pear cactus.
Jay is a chef in San Antonio, doesn't say what restaurant.