Maria Verde
Photo by Lindsey A. Miller

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7 Cocktails

  • 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
  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.
  • From TAP Gastropub in Atlanta, Georgia

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