In honor of Cinco de Mayo, we are shaking our taco thang up Caribbean style. Aren’t we all on one big happy planet? Let’s make it a taste bud celebration for all. Jerk chicken tacos with a side of pineapple mango relish, fresh and so summery. Thanks to the Food Network, this jerk marinade came in a jar (Oh, I said it. Filthy mouth.) Yes, I bought my marinade in a jar. First, it met my personal “if I can pronounce it, ingredient list rule,” and second it’s the Food Network, I think they know their stuff!
I think you will find I am a rule breaker. Caribbean food on Cinco de Mayo? You will see that I did not follow the cooking instructions on the jerk marinade sauce. I ended up using half the jar marinading the chicken overnight due to an unforeseen choir performance my child forgot to tell me about. Teens.
When I finally had a chance to grill, between a few midwest storms, I think it would have been more comfortable doing it the Food Network’s way. Regardless, I got to break in the grill for the season, spring style rain gear and all.
Which brings me to the impromptu Blood Orange Chili Margarita. Patience sometimes I lack, and an adequately iced shaken drink isn’t precisely of the utmost importance to me. Flavor is the primary factor, and when I came across Wild Poppy’s Blood Orange Chili Juice I knew what I was going to do. This impromptu margarita is self-serving satisfaction, no barkeep necessary. Mix your own, and be happy.
This post is entirely unsponsored — when I like something I share it. Food Network Kitchen Inspirations Jamaican Style Jerk Cooking Sauce and Wild Poppy Blood Orange Chili Juice. Da bomb.
Impromptu Blood Orange Chili Margarita
- 1/2 bottle Wild Poppy Blood Orange Chili Juice
- 1 tbsp. turbinado sugar
- Half lime squeezed, or more to taste
- 1 1/2 oz. good tequila, or more to taste
- Salt to rim glass
Set out for self-serving. Cutting board, limes, knife. You get the gist. Add in order of above ingredients stir over ice. Stupid easy.
Courses Happy Hour/Celebrations