Recipe courtesy of Stephanie Izard
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Modus Mandarita
Total:
15 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
15 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Pickled Fresno Chiles

Directions

In a small bowl, mix the sugar and 3/4 cup water to make a simple syrup. Stir until dissolved. Combine with the pineapple juice and pickle liquid.

Rim 4 tumblers with coarse salt and set aside.

Shake the tequila, pineapple juice mixture and lime juice together with ice. Strain over fresh crushed ice into the prepared tumblers. Top each glass with 1 ounce (2 tablespoons) beer. Serve with sliced pickled chiles and lime wedges, if using.

Pickled Fresno Chiles

In a medium saucepan over medium-high heat, bring the vinegar, sugar and salt to a boil.

Put the chiles in a heatproof container, pour the pickling liquid on top and let cool to room temperature, about 1 hour. Cover and store in the fridge for up to 1 month.

Photograph by Ryan Dausch

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