Dirty Martini Salsa

Name: Dirty Martini Salsa
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 10
Cuisine: Mexican
Ingredients: 1 Tbsp dry vermouth; 1 clove garlic; 1 null Juice of 1/2 a lime; 10 servings Kosher salt and freshly ground black pepper; 1 Tbsp olive brine; 118 milliliters pickled cocktail onions, plus some for garnish; 283 grams 1/2 cups chopped canned pimento peppers (about; 10 servings Vegetable chips, for serving; 1 Tbsp grapeseed or vegetable oil; 2 Tbsps vodka; 177 milliliters unstuffed, pitted Spanish olives, plus sliced olives for garnish

Dirty Martini Salsa might be just the hor d'oeuvre you are searching for. Watching your figure? This gluten free and vegan recipe has 89 calories, 3g of protein, and 2g of fat per serving. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 10. If you have pimento peppers, vegetable oil, garlic, and a few other ingredients on hand, you can make it. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes around 1 hour and 20 minutes.

Instructions

Put the pimentos, vodka, vermouth, oil, lime juice, 1/4 teaspoon salt and a few grinds of pepper in a food processor. Pulse until smooth, but still slightly chunky.

Ingredients you will need

Lime Juice

Pimiento

Vermouth

Pepper

Vodka

Salt

Cooking Oil

Equipment you will use

Food Processor

Add the olives, onions, olive brine and garlic, and pulse until coarsely chopped. Refrigerate until chilled, at least 1 hour or overnight.

Ingredients you will need

Garlic

Olives

Onion

Brine

Garnish with sliced olives and a few cocktail onions.

Ingredients you will need

Cocktail Onion

Olives

Serve with vegetable chips.

Ingredients you will need

Vegetable Chips

From Food Network Kitchens

Equipment

Food Processor

Ingredients

Servings:

1Tbsp

dry vermouth 1clove

garlic 1null

Juice of 1/2 a lime 10servings

Kosher salt and freshly ground black pepper 1Tbsp

olive brine 118milliliters

pickled cocktail onions, plus some for garnish 283grams

1/2 cups chopped canned pimento peppers (about 10servings

Vegetable chips, for serving 1Tbsp

grapeseed or vegetable oil 2Tbsps

vodka 177milliliters

unstuffed, pitted Spanish olives, plus sliced olives for garnish

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too.

A fragrant dried rose petal and berry potpourri flow a lush, juicy entry. Darker raspberry preserves and blackberry flavors fill the midpalate, with clove and forest floor accents showing through to the finish. This wine is opulent and silky from start to end, with lovely fruit and spice notes that linger on the palate.