Serves 1 – Margarita or Hi ball glass.
30ml Fresh lime juice
15ml Triple sec or Cointreau
Salt – preferably flaky sea salt
Pour a small amount of flaky sea salt onto a small plate or saucer
Prepare your glass by running a wedge of lime around the edge of the rim. Lightly dip the glass into the salt to coat the rim
Fill the glass with ice and set aside to chill
Combine ingredients into a shaker, fill with ice and shake
Empty ice out of chilled glass
Strain cocktail into glass and top with fresh ice
Garnish with lime wedge and enjoy!
2 Tablespoons olive oil
1 brown onion – chopped
2 cloves of garlic – minced
1 teaspoon ground cumin
2 cans of kidney beans
½ tsp dried chilli flakes (optional)
4 Tablespoons Chipotle hot sauce – we used The Lucky Taco's
60ml lime juice
Salt and pepper
Dollop of greek yoghurt – unsweetened
Jalapeno – sliced
Heat oil in a fry pan and sweat onions, garlic and cumin on a medium heat for approx 5 minutes
Add kidney beans into the pan and stir to warm for 2 minutes
Pour bean mixture into a blender or bowl (if using a stick blender) and add chilli, chipotle hot sauce & lime juice. Blitz to desired consistency. Add salt and pepper to taste.
Warm up further on stove or microwave before serving.
Garnish with greek yoghurt, coriander, jalapeno and serve with Chilli Relish Flatbread Minis on the side
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