a margarita anytime

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We think margaritas are meant to drink anytime. We don't wait for sunny weather. This margarita is made with freshly squeezed greaefruit juice, tequila and lime and the combination suits sitting in front of a fire as much as a sunny beach. Here's our recipe:

2 oz of Blanco Tequila
2 oz. fresh squeezed grapefruit juice
1 oz. fresh lime juice
1/2 oz. triple sec
1/2 oz. agave nectar
Sal de Margarita sea salt


Fill a small cocktail shaker with ice. Pour in the tequila, freshly squeezed grapefruit juice, lime juice, triple sec and agave nectar. Put on the lid and shake. Strain the cocktail into your Sal de Margarita rimmed glass and garnish with a slice of grapefruit.


Pour a layer of Sal de Margarita onto a small plate. With a slice of lime, wet half of the rim of the glass.(Rimming just half the edge with salt, lets you control how much salt you taste with each sip.) Dip the glass into the salt at a 45-degree angle and roll it from side to side. Be careful to not let any of the salt drip into the glass. 


TIP:  Take the grapefruit and lime out of the refrigerator and let them come to room temperature. It is easier to squeeze citrus when it isn't cold.

 

 

cinco de mayo and a margarita

It takes just a few inqredients to make a great margarita. Tequila. Cointreau. Limes. But don't forget to salt the rim of the glass.  Salt  completments the lime and tequila ingredients.  To quote Rick Bayless: "Without salt, you can produce a tasty creation..,but not a drop-dead delicious one.."Try just salting half the rim and then you can sip either with or without salt. Sal del Mar gourmet sea salt delivers a crisp salty taste which you don't get from just any salt. Our favorite recipe for one margartia (we like making them one at a time.) is:  1 1/2 oz. of a silver tequila, 3/4 oz. Cointreiu, 1-1/2 limes ( about 1 oz) squeezed.  Pour into a cocktail shaker with ice cubes, Cover and shake vigorously until froth and cold. Pour into a Sal del Mar crusted martini glass and serve. 

they've got... personality

 Today, we are here to announce our new Sal del Mar product line.. hand-embroidered tea towels and bar towels. .  

Today, we are here to announce our new Sal del Mar product line.. hand-embroidered tea towels and bar towels. .  

Actually, they are better described as towels with a lot of personality because they have been designed to create joy and happiness by just looking at them.  And even though they are a piece of art... they are also hard-working and can clean a counter top or wipe up a ketchp spill.

 It has been a year in the making... creating designs, choosing the linen fabric, the color combinations of our fabrics and yarn, and then tweaking the embroidered designs through many stages until it was perfect.

And  finally we have a product that will work along side our Sal del Mar gourmet sea salt bags. The embroiderers who benefit from the sale of our Sal del Mar products are also very excited to have a whole new canvas to work with.... a largle white, beautiful linen canvas.  See all our designs and gift ideas on our website: www.saldelmar.com

 

 

the harvest

The Fall Harvest is here and the heirloom tomatoes are so colorful and sculptural that I do a mini photo shoot to try and capture their beauty. Even sliced, they are so picturesque, especially with a pinch of Sal del Mar. Stacked in a sandwich wih bacon, avacado, they are scrumptuous.

a shopping bag

The Hermes shopping bag is the perfect prop to show off our Very Veggie sea salt in our hand-embroidered bags. There are several designs: "Pinup Girl Tomato." "Endearing Corn," and "Ravishing Radish." (You can see them on our shopping page.) The embroidery is a work of art and the women who make them benefit from the sale of Sal del Mar..

The sea salt is hand-harvested from the Sea of Cortez. It truly enhances the taste of any veggies. 

Tomatoes

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 It is that time of year that tomato lovers, love. It's hard to not come home with a basket full. There are many recipes, but somehow a tomatoe just needs a sprinkle of Sal del Mar.

It is that time of year that tomato lovers, love. It's hard to not come home with a basket full. There are many recipes, but somehow a tomatoe just needs a sprinkle of Sal del Mar.

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Paula's dish

This tortilla appetizer is incredibly easy to make and it also is a perfect match with a margarita. My friend, Paula Hamilton, taught me this recipe when she was in Mexico a couple of months ago working with me on designs for Sal del Mar.. We decided to do a photo shoot and scouted out from my cupboards this hand-painted, terra cotta plate and a big palm leaf from the courtyard to prop it with. 

Here’s the recipe:  Cut corn tortillas into half or quarter sizes. Fry in oil. Drain on a paper towel and immedialy sprinkle on Sal del Mar and chili powder.