Savor Sister Linda here on this beautiful, lightly drizzling, evening in the Old Pueblo. It is nearly time for the Wild Chile harvest in the mountains in Sonora. The rains have brought life back to the very parched land. I have to admit that I had begun to loose faith that it would ever rain, even though I am generally friendly with cycles in life and seasons. It is so hard to watch the land get so dry that even it shows it’s ribs; and not just the hoofed creatures that depend upon it. Now, because of all the reconditioning and regenerating brought by the rains, we’ll soon be harvesting chiltepin. I’ll be be musing and meandering in this blog about the rare Wild Chiles, and how they are harvested, dried, and used – and likely about how darned transformative it is to simply be in their midst. Today I am in the mood for something simple and satisfying to kick off the season. I look around my kitchen at the red, ripe fruits of late summer/early fall and have decided to craft an adult beverage. And because I always have chiltepin on hand, I added it to the mix of ingredients as well.
I am not at all sure how smart it is to write after sampling a few versions of this Sandia Margarita, but here goes. This Recipe is for 2 people and served in smallish glasses. It takes about five minutes to prepare.
Combine the follow ingredients:
1 cup fresh watermelon
2 Tablespoons fresh pomegranates
Juice of one fresh lime – or two if you like lime flavor.
1.5 OZ Tequila Silver (this amount is a starter amount – wax and wane as you desire. Use good quality tequila, you’ll feel better in the morning)
Blend, and blend it well. Otherwise you’ll have glumps of sandia/watermelon which is distracting; and the seeds of pomegranate will stick in your teeth. Instead: blend it all until satisfyingly smooth.
Put into beautiful glass and garnish as you would like. I garnished one glass with just pomegranate seeds. Another with Pomegranate and one crushed chiltepin on top.