Tequila soaked salt prunes is one of popular Food. Fruit produced by plant. Fruit is very special goo taste it have from the tree or plant are planted by people to get the fruit. Tequila soaked salt prunes is one processed of popular Fruit , fruit has many variant or taste, sweet, sour, bitter, fresh and Tequila soaked salt prunes has one special taste and smell. Tequila soaked salt prunes also has other benfits for healthy and more. Because it has rich nutritions and vitaminsss, for more delicious taste we can make many processed food from Tequila soaked salt prunes.

Cooking Direction Of Tequila soaked salt prunes Ripe summer tomatoes don't need to be pureed into exhaustion -- serve them simply sliced and sprinkled with salt and pepper. In Mexico, the most traditional way to drink tequila is neat, without lime and salt. Outside Mexico, a single shot of tequila is often served with salt and a slice of lime.

Keep scrolling to learn exactly how to clean and do a Do not make the solution too salty, as that can be irritating to the piercing and to the skin. To test it, put a dab on your finger and taste it with the tip of. Yeah, I said it - and you know you were thinking it. You can cook Tequila soaked salt prunes by using 3 ingredients and 3 steps. Here is how you cook Tequila soaked salt prunes.

Ingredients of Tequila soaked salt prunes

1. You need to prepare of Tequila salt prunes.
2. Prepare 1 of bottle of Jose Curevo.
3. Prepare 1 of big pack of sweet and salt prunes.

To properly take a tequila shot, you need to use salt, tequila, and lime. They're enjoyed in a particular order and with a special technique. Lick the salt off your hand. The salt lessens the burn of the tequila.

Tequila soaked salt prunes step by step

1. Empty bottle of Jose Curevo into pot to boil....as the Tequila starts to boil take off heat..
2. Empty pack of sweet and salt prunes into pot stir it up cover and leave over night.
3. .

Drink the shot glass of tequila quickly. Immediately bite into and suck on the lime or lemon. In a small saucepan, bring the tequila to a simmer. In a medium bowl, toss the chayote, tequila-soaked currants. Add a further two tablespoons of olive oil, the salt, freshly ground black pepper, ground coriander, ground cinnamon, cinnamon stick, ground cumin, ginger, saffron and saffron water to the meat in the pan and.

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