July 25, 2007

THE DEBT TO MEXICO:

Pepper-Mint Limeade (Seattle Post-Intelligencer, 7/25/07)

4 limes, juiced

1 cup white sugar

2 sprigs fresh mint

1/2 gallon water

1 fresh jalapeno pepper, sliced

In a large pitcher, stir together the lime juice and sugar until dissolved. Stir in mint sprigs, and mash with a wooden spoon to release some of the oils.

Pour in water, and mix well. Mix in jalapeno slices. Put a lid on the pitcher, and refrigerate 8 hours, or overnight.

Posted by Orrin Judd at July 25, 2007 3:14 PM
Comments

Trying to figure out why we are indebted to Mexico for this recipe is like trying to figure out what is an American automobile.

Limes? - Not likely, although what we call Key limes are also called Mexican limes. Probably from Asia, regardless. Watch out for those "regular" limes! They are called Persian limes - might be from Iran but no one really knows.

Mint? - Probably European but the mints are a particularly incestuous lot, so who knows.

Jalapeno pepper? - Possibly. Not sure but I think all hot peppers are from South America but probably has been in Mexico long enough to become a naturalized citizen.

Sugar? - Probably Asian as well if you are using cane sugar. Likely European if beet.

That said, the sweet/sour/cold/hot nature of this drink sounds very appealing.

Posted by: Rick T. at July 25, 2007 3:49 PM

No tequila?

Posted by: jdkelly at July 25, 2007 4:50 PM
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