Tomato Marinara Frozen Margarita with Chilli Salt Recipe

Instructions

1. Step 1

   Begin by making the simple syrup. Add the water and the sugar to a pan and bring to a simmer, stirring to dissolve the sugar | Ingredients: 2 2/3 oz of water , 2 2/3 oz of caster sugar

2. Step 2

   Once at a simmer, remove from the heat and set aside to cool

3. Step 3

   To make the parsley oil, add the leaves and stems to a blender along with the olive oil | Ingredients: 2 bunches of parsley , 6 3/4 fl oz of olive oil

4. Step 4

   Blitz until smooth, then transfer to a pot

5. Step 5

   Heat the oil until the solids have separated from the oil, then strain through a fine mesh sieve into a heatproof bowl

6. Step 6

   Leave to cool at room temperature until lukewarm, then chill in the fridge until needed

7. Step 7

   Next, prepare the chilli salt for the serving glasses. Mix together the salt, chilli and black pepper on a plate | Ingredients: 3/4 oz of fine salt , 3/4 oz of chilli powder , cracked black pepper, a few cracks

8. Step 8

   Take the lime wedge and run it around the edge of each glass. Dip the rimmed glass into the salt mix, then leave to chill in the freezer | Ingredients: 1 lime wedge

9. Step 9

   To make the marinara sauce, sauté the white onion in the olive oil over a medium heat | Ingredients: 1 tbsp of olive oil , 1/2 white onion, finely diced

10. Step 10

    Once just fragrant – but not browned – add in the garlic and leave to cook for a couple of minutes | Ingredients: 2 garlic cloves, minced

11. Step 11

    Next, add in the tinned tomatoes, along with the oregano, salt and pepper | Ingredients: 1 400g tin of chopped tomato , 1 tsp oregano , 1 pinch of salt and pepper

12. Step 12

    Bring to a simmer and use the back of a spoon to break down the tomatoes

13. Step 13

    Cook the sauce down for about 10–15 minutes, then tear in a handful of basil leaves and transfer to a bowl | Ingredients: 1 handful of basil leaves

14. Step 14

    Chill in the fridge until needed

15. Step 15

    Next make the cocktail base. Add all of the ingredients to a blender along with 300ml marinara sauce, then blitz until it has the texture of a slushie | Ingredients: 3 3/4 fl oz of tequila , 1 tbsp of lime juice , 1 2/3 fl oz of triple sec , 2/3 fl oz of simple syrup, from above , 14 1/8 oz of ice cubes , 2 jalapeños, seeds removed and diced , 1 tsp Tabasco

16. Step 16

    Divide the base between the rimmed glasses, then garnish with some freshly sliced jalapeño, a drizzle of parsley oil and a slice of lime | Ingredients: 2 jalapeños, finely sliced on an angle , 1 lime, sliced into wedges