Agua Chiltepin Bloody Marias

Our friend Hildy Tucson knows pretty much everything about great foods finds from Southern Arizona.  So when she handed us a bottle of Agua Chiltepin as a holiday gift, we knew it was going to be fantastic.  It’s a non-alcoholic, small batch, super spiced mix made from pearl-sized Chiltepin Peppers that look like tiny red berries.  They are the only wild chile native to the United States and have the distinct characteristic of arrebatado (rapid) intense heat at first, that gradually mellows out.

Seasoned with lots of garlic, cider vinegar, lime juice, ginger root and natural spices, there are many uses for this delicious concoction: a slow-cooked pork marinade and cooking liquid, spicing up Mexican rice, flavoring a pot a hot queso dip, or mixing with a glass of clamato and beer on ice.  Our favorite use for Chiltepin is for Bloody Marias (with tequila) or Bloody Marys (with vodka).

We prefer to roast fresh tomatoes to blend our own juice, and the addition of garlicky spicy Agua Chiltepin has raised the mixology bar.  At first you taste the chile and garlic, then the lime and tomato, the heat hits you very quickly and in a short time weakens, while all of the garlic and seasonings remain.  Get ready for a zesty warm hug from Southern Arizona, thanks to Hildy!

Cheers!  Amy & Mr.D

Here is a link to the Agua Chiltepin Online store

 

 

AGUA CHILTEPIN BLOODY MARIAS with OVEN ROASTED TOMATO JUICE

2 Tblsp olive oil

10 roma tomatoes

Preheat oven to 425 degree (f)

To make 2 cups tomato juice: Grease a rimmed baking pan with 2 tablespoons olive oil.  Cut off the stem end of the tomatoes, then slice into 1/4-inch rounds.  Place on the baking pan and cook for 15 – 20 minutes or until the edges of the tomatoes are just browning.  Allow to cool for 10 minutes.  Remove and discard the ring of skin around the tomatoes, they will peel off easily.  Place the roasted tomatoes in a blender with 1 cup water and blend until smooth.  Chill in the refrigerator.

To mix 1 Bloody Maria at a time:

1 pint-sized tumbler

fresh lime wedges

coarse salt, poured onto a flat plate to rim the glass

ice cubes

1 shot tequila

3 shots tomato juice

juice of 1 lime wedge

1/2 – 1 shot Agua Chiltepin

Celery stalk

Skewer of assorted garnishes

Run a lime wedge around the rim of the glass, then press into the salt to coat the rim.  Fill the glass 1/2 full with ice cubes.  Add 1 shot tequila, lime juice and 3 shots tomato juice.  Begin with 1/2 shot of Agua Chiltepin and taste as you add more, according to your heat preference.  Add the celery stalk and garnish.  Garnish suggestions: green olives, sliced radish, sliced yellow or orange bell pepper, and cooked tail-on shrimp.

Here is a link to the Agua Chiltepin Online store

Yum