1 (12-oz.) bottle chili sauce
2 tablespoons chopped fresh cilantro
3 tablespoons tequila
2 tablespoons prepared horseradish
1 teaspoon loosely packed lime zest
1 tablespoon fresh lime juice
1/2 jalapeño pepper, minced (optional)
Salt and pepper to taste
Stir together chili sauce, cilantro, tequila, horseradish, lime zest, lime juice, and, if desired, minced jalapeño pepper. Add salt and pepper to taste. Serve immediately, or cover and chill up to 3 days. Stir well before serving.
1 box Strawberry Jell-O
8 ounces tequila, preferably reposado or blanco
6 ounce Cointreau
Salt or sugar for garnish
Cut the bottoms of the strawberry flat to get them to stand upright. When you do so, make sure that you do not cut off so much that there is a hole at the bottom.
Use a huller or apple corer to empty out the strawberry.
Once the strawberries have been emptied, use a towel to pat the outside of the strawberries dry.
Check each strawberry and make sure there is not a hole in the bottom before you start filling.
Boil one cup of hot water in a saucepan, then add in Jell-o powder and whisk until powder is completely dissolved, about 2 minutes. Set aside. Measure out 1/4 cup of cold water and set aside.
Combine tequila and Cointreau, in cocktail shaker filled with ice. Add liquour mixture to cold water and stir to combine. Then add cold liquour mixture to hot Jell-o mixture and stir to combine.
Pour final Jell-o mix into strawberries and chill overnight. Dip your finger in water or use a moistened brush to wet the edge of the strawberries, dip and rotate the strawberries in salt or sugar to rim. Garnish with cut lime triangles to finish.
4 slices frozen Texas garlic toast
1 pound Tilapia fillets
1/2 cup tequila-lime marinade
1 cup baby spinach
4 large tomatoe slices
1 avacado pitted, peeld, and sliced
Coat grill rack with non-stick cooking spray. Preheat grill to 350. Place garlic bread on outter edges of grill; grill until lightly toasted, about 4 minutes on each side.
Coat fillets with tequila-lime marinade; discard marinade. Place fillets on grill. Grill uncovered 3 minutes per side or until fish flakes easliy with a fork.
To serve, top each bread slice with spinach, 1 tomatoe slice, avacado slices, and one fillet. Season with pepper to taste, drizzle with fresh marinade (if desired) and serve.
1/2 fluid ounce vodka
1/2 fluid ounce rum
1/2 fluid ounce gin
1/2 fluid ounce tequila
1/2 fluid ounce triple sec (orange-flavored liqueur)
1/2 fluid ounce sweet and sour mix, or to taste
1 fluid ounce cola, or to taste
Fill a cocktail shaker with ice.
Pour vodka, rum, gin, tequila, triple sec, and sour mix over ice; cover and shake.
Pour cocktail into a Collins or hurricane glass; top with splash of cola for color.
Garnish with a lemon slice & enjoy!