Bonus
<font color="red">
Red Cactus Pear and Chile de Arbol Margarita </font>
1 red cactus pear
1 fresh chile de arbol
sugar
water
1 lime
ice
tequila
Use a sharp knife to remove the peel from the cactus pear and cut up into cubes.
Pop into the food processor and puree. Add juice of 1 lime. Make a simple syrup from sugar, water, and lime zest. Approximate amounts: 3 Tbs sugar, 1 Tbs water, 1/4 tsp zest. Cut up one chile de arbol.
Add simple syrup to the puree. (Amount will depend on your taste and on the sweetness of your fruit.) Pulse the processor to combine.
Pour puree into a cocktail shaker with ice, tequila, and chopped chili.
Shake well. Depending on how much kick you want wait 2-10 minutes. Arbol chiles are pretty hot. Check it out here on
the Scoville heat scale.so if you're not into spicy think about cutting the amount down to 1/2 a chili and let it sit on the short end. I used a whole chili seeds and all and let it sit 10 minutes. Serve straight up. It was delicious with a BIG KICK. The color was just gorgeous.
FYI: For those who don't drink, mine was virgin because I can't drink right now. I missed the tequila but it was still very good.
