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Paloma cocktail & pineapple and corn salsa

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Medium / Huntley & Palmers Flatbread Minis Chilli Relish

One drink + one bar snack = the ultimate Mexican party. Our friends Sarah and Otis of The Lucky Taco kindly shared this combo with us. And it tastes amazing. Fresh, salty, spicy, and perfect with our Chilli Relish Flatbread Minis

Recipe courtesy of our friends at The Lucky Taco

Paloma Cocktail

1 serve – Hi ball glass

cocktail

Ingredients

30mls tequila of your choice
15mls fresh lime juice
90mls grapefruit juice – white or ruby red

Garnish

The Lucky Taco Chilli Salt
Slice of green chilli or jalapeno
Wedge of grilled lemon
Small skewer

 

Steps

Step 1.
Pour a small amount of Lucky Taco chilli salt onto a small plate or saucer.

Step 2.
Prepare your glass by running a wedge of lemon around the edge of the rim.  Lightly dip the glass into the chilli salt to coat the rim.

Step 3.
Lightly grill or bbq lemon wedge, slide onto skewer with a slice of chilli.  Rest the garnish onto rim of glass between the lemon and chilli and set aside.

Step 4.
Combine tequila, grapefruit and lime juice into a cocktail shaker with ice and shake.

Step 5.
Strain into glass with scoop of ice and enjoy!

 

Lucky Taco's Grilled Pineapple & Corn Salsa

Prep time - 25 minutes

Ingredients

½ pineapple (skin sliced off - and sliced into 1cm thick hexagonal rounds)
½ half a red onion (thinly sliced)
½ papaya (seeds & skin removed & cut into approx 1cm cubes)
2 ears of corn (husks removed)
2 radishes (halved, then quartered and cut into thin quarter moons)
Generous handful of coriander leaves (roughly chopped)
1 chilli - we use habanero (finely diced). Alternatively, you could just add some The Lucky Taco Hot Sauce for heat.
½ teaspoon ground cumin
½ teaspoon flaky sea salt
½ teaspoon cracked black pepper
Juice of 4 fresh limes

 

Steps

Step 1.
Turn on the grill (or you could do this on the bbq).

Step 2.
Grill or BBQ the pineapple - turn once it starts to go golden. Don’t blacken them - otherwise they will taste bitter. Once done. Set aside to cool.

Step 3.
Repeat the process with the corn. Rotate when necessary. You want the kernels to just start turning a light golden brown in places.

Step 4.
Set the corn aside to cool.

Step 5.
Add the red onion, papaya, radish, coriander, chilli, cumin, salt, pepper & lime juice into a big mixing bowl.

Step 6.
Slice the pineapple. You don’t want the very centre (the core). It’s tough and chewy. Does not eat well. So slice the nice juicy flesh around the edges and discard the centre core.

Step 7.
Add the diced pineapple to the rest of the ingredients.

Step 8.
Using a sharp knife, cut the corn kernels off the ear. Add the corn to the rest of ingredients & mix well. You want all the flavours and textures to have a mingle party.

Step 9.
TASTE TASTE TASTE! It should taste amazing! But adjust the seasoning/heat levels to suit your taste buds.  Serve with Flatbread Minis Chilli Relish on the side.

 

Please Drink Responsibly

cheers2

 

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