Hot Pickle Michelada and Mango Tango Chamoy
Chef Christian Gill
10-12
25 minutes
15 minutes
Central American
Drinks/ Dessert
Bright tomato, tangy pickle, fresh lime, and ice-cold cerveza meet a sweet-spicy Mango Tango Chamoy rim for the ultimate summer Michelada. Savory, refreshing, and just enough heat to keep you coming back for another sip.
Ingredients
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1½ cups dried apricots
1 cup dried hibiscus flowers
4 guajillo chiles, stemmed & seeded
2 morita chiles, stemmed & seeded
5 pitted umeboshi plums
½ cup rock sugar
¼ cup granulated sugar
3 Tbsp Spiceology Chile Con Limón
1½ Tbsp Spiceology Mango Tango
¼ cup key lime juice
2 tsp kosher salt
2 cups water
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- 2 cups tomato juice
- 1 Tbsp soy sauce
- 1 Tbsp Worcestershire sauce
- 1 Tbsp hot sauce
1 Tbsp Spiceology Hot Pickle
- â…› cup key lime juice
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- Mexican lager
- Ice
- Lime wedges (optional)
Directions
- Combine apricots, hibiscus, guajillo chiles, morita chiles, umeboshi, rock sugar, and water in a saucepan.
- Bring to a boil, reduce to low, cover, and simmer for 15 minutes. Rest for 10 minutes.
- Transfer to a blender with granulated sugar, Chile Con Limón, Mango Tango, lime juice, and salt.
- Blend until completely smooth. Chill until cold.
- Whisk together tomato juice, soy sauce, Worcestershire, hot sauce, Hot Pickle seasoning, and lime juice.
- Refrigerate for at least 2 hours.
- Rim a chilled pint glass with Mango Tango Chamoy.
- Fill with ice.
- Add 3 ounces Michelada mix and top with a cold Mexican lager.
- Gently stir and serve immediately.
Recipe Products
Blend
Mango Tango Salt-Free Seasoning
Key Ingredients
Paprika, Citric Acid, Mango Powder, Light Chili Powder