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Yield
Serves : 6

How to Make It

Step 1    

In a small saucepan combine the vinegar, tequila, sugar and garlic. Over medium heat, bring to a boil and simmer for a few minutes.

Step 2    

In a medium bowl, place the onions, pour in the mixture, add the thyme and season with salt and pepper to taste. Let sit at room temperature for at least 2 hours. Drain the onions.

Step 3    

Pour water over bread to cover, squeeze out the water and place bread in the bowl of a food processor and puree until smooth. (If too thick, add a little ice water to thin out.)

Step 4    

Strain through a fine sieve and season with salt and pepper to taste.

Step 5    

Cover and refrigerate at least 2 hours. Divide among six bowls and garnish with the pickled onions and cilantro.

Notes

THE MESA GRILL GUIDE TO TEQUILA

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