A Smoky Cocktail From Camila Alves McConaughey and More Recipes From the Hot Sauce Festival
Including Joel Fried’s salsa homage to Tamale House #3
8:00AM, Fri. Sep. 4, 2020
If you’re a fan of salsa – especially salsa inspired by a now-shuttered Austin institution – and cold drinks to wash it down, then you’ll want to catch the cooking demos from last weekend’s all-virtual Austin Chronicle Hot Sauce Festival from chef Joel Fried, entrepreneur Camila Alves McConaughey, and food writer Emily Beyda.
Eldorado Cafe Salsa Fresca (inspired by Tamale House #3)
1 lb of tomatoes
1/4 of a yellow onion
1 garlic clove
2 tsp salt
1/4 cup cilantro
Slice jalapeños into pieces.
Add all ingredients to food processor (for chunkier salsa) or blender (for smoother salsa)
Blend for 40 seconds (just pulse for extra chunky)
Camila Alves McConaughey’s Favorite Sweet and Smoky Cocktail to Pair With Hot Sauce
2 oz Longbranch bourbon
2-3 dashes of bitters
branch of fresh rosemary
1. Pour bourbon over ice.
2. Drizzle maple syrup to taste.
3. Add 2-3 dashes of bitters.
4. Twist a slice of orange over drink to break up juice, then add to glass.
5. Light rosemary on fire. (You can dry the rosemary out first in an oven at low heat.) Once the rosemary starts smoking, rest the branch on lid of glass and cover with a heatproof cocktail shaker to trap smoke in glass.
6. Remove glass, stir rosemary in drink, gently shake contents.
Emily Beyda’s Post-Hot Sauce Remedy
quarter of lemon
1/2 tsp honey
splash of rosewater
1. Crush mint in hands to release oil, place in jar.
2. Squeeze lime and lemon into jar.
3. Add 1/2 tsp honey.
4. Add one capful of rosewater.
5. Add ice.
6. Screw lid on jar, shake.
7. Add sparkling water and/or gin.
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