The CookingBites recipe challenge: tinned/canned tomatoes

Recipe - Ms. Mofet's Hot Dog, Tomato & Onion Sauce

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Here's my first entry then: Michelada with sangrita
This is delicious and the ingredients work beautifully together. The beer adds bubbles; the tomato and orange juice create the sweetness; the salt counteracts the fruitiness; the hot sauce/pepper adds that pick-me-up.
If you don't want beer, but rather, tequila or vodka, then fine. The sangrita is good enough to drink on its own, mind you.
I've still got some "sal de chapulín" (salt, grasshoppers, chile de arbol powder) in my cupboard; it's been there for years, so I used that, but go ahead and use any fancy salt you like.
You'll see La Catrina to the left
Michelada 2.jpg
. She's typical of the Day of the Dead celebrations in Mexico.
 
SatNavSaysStraightOn said:
Not even vegetarian. They ink sacs are extracted from harvested squid and cuttlefish, and then dried.
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SandwichShortOfAPicnic said:
So I read in your links, very interesting.
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I've cooked with it in the past. Bought in little sachets and it does keep a long time. I've also used it fresh from the squid. We are off topic... I don't know if I have any recipes containing it here... but there is a marvellous slow cooked squid I've done which uses tomato and squid ink.
 
Morning Glory said:
I've cooked with it in the past. Bought in little sachets and it does keep a long time. I've also used it fresh from the squid. We are off topic... I don't know if I have any recipes containing it here... but there is a marvellous slow cooked squid I've done which uses tomato and squid ink.
Click to expand...
Us newbies (or brains) might need a link 😂
 
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