It has been ungodly hot in San Francisco the past few days. As a result, I haven’t felt like turning on the stove. Or the oven. Or anything that produces heat, really. I’ve subsisted on pico de gallo and margaritas.
Ok, that was a lie. But I am eating/drinking them right now, and I have to admit that the combination might just be the perfect summertime pair. Even though, technically, it isn’t summertime.
Margarita (serves 1):
1 TB powdered sugar
1/4 C water
3 oz tequila
1.5 oz triple sec
Grab a cocktail shaker and put the sugar and water into the shaker. Squeeze the lime and orange into the shaker with the sugar. I use my handy dandy lemon squeezer apparatus.
Squeeze it! Squeeze them citrus fruits!
Add the tequila and triple sec. Now give the shaker a few good shakes, and pour the mix into a glass with ice.
Pico de Gallo!
3 medium sized tomatoes
1/4 of an onion, finely chopped
1 garlic clove
1/4 C (or more, depending on your taste) of chopped cilantro
Salt and pepper
Chop the onion, garlic, and cilantro and put in a bowl. Add about 1/2 tsp salt, and a bit of pepper. Chop up the tomatoes and add them to the bowl, then add the lime. Use the same lemon squeezer thingamagig that you used for the margarita.
Stir the salsa to combine, and eat with corn chips!
Or, if you would like to be a bit more healthy, another good idea is to eat with thick cut cucumber slices.