The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Maria Verde

Ingredients

1 liter tequila of choice

4 Fresno chiles, 2 seeded and 2 with seeds (plus additional Fresnos for garnish, if desired)

4 quarts cubed green tomatoes or tomatillos

4 avocados

2 cups fresh lime juice

1 tablespoon soy sauce

1 tablespoon salt

2 teaspoons black pepper

3 tablespoons horseradish

3 jalepenos, seeded and chopped

Directions

  1. To infuse tequila, add Fresnos to tequila and let sit for 48 hours.
  2. In a blender, blend cubed tomatoes or tomatillos to a juice. Add remaining ingredients and blend until smooth.
  3. Using a 12-ounce glass, measure 1½ ounces of tequila. Add ice and fill glass with green tomato mix. Garnish each glass with Fresno chile slices.