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Contributed by Lucien Conner
Basically the cocktail version of salsa verde, this Michelada riff by Lucien Conner at Irvine, Calif.’s Puesto gets its tangy, smoky, spicy flavor from blistered jalapeños and tomatillos, while cucumber and lime add brightness and a fresh note.
This recipe originally appeared as part of “These 5 Micheladas Are Exactly What You’ll Want to Drink in Bars During Football Season.”
Peel the cucumbers and tomatillos, and roughly chop.
Grill the jalapeños until blistered and slightly blackened.
Add the cucumbers, tomatillos, jalapeños, lime juice, black pepper and hot sauce into a blender, and blend until smooth.
Strain into a large container.
Rim 6 Highball glasses with salt and fill with ice.
Fill each glass with 5 oz of the mixture, and serve each with a beer.
Mixing your cocktail
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