I’m having a thing with the Korean market right now.
I mean, I’ve always enjoyed the Korean market buuuut I’ve definitely been there 3 times this week.
And each time I make my kids wander around because I’m not actually looking for anything and then I get super excited and shout, “LOOK AT THAT [insert obscure vegetable]”. Then I make them look at all the fish and other dead creatures and finally I try to convince them to try super spicy noodles.
Three times this week, guys.
I’m honestly shocked they haven’t refused to go with me yet.
But yeah, each time I’ve gone this week I’ve come home with a bag of prickly pears.
I’m in love with prickly pears. In loooove with them.
I’ve never been more obsessed with anything in my life. The photos I took do it no justice. It was bright purpley pink and ugh, stunning.
I don’t love a frozen margarita but the first time I ever had a prickly pear margarita was a frozen one down at Matt’s El Rancho in Austin with a bunch of friends so now I have a soft spot for frozen prickly pear margaritas.
And also they’re just really pretty.
So yeah, I used my standard frozen lime margarita recipe and just added some pureed prickly pears.
Just throw the peeled prickly pears into a blender and then strain them to get rid of all the seeds and that’s all you need. Fresh limes, tequila, triple sec, and simple syrup. And make sure you go for the silver tequila because the gold stuff will totally mess up the pretty pink color.
Salt the lime if you want – for some reason I’m not into salt on a frozen margarita which is weird because you guys know I usually coat the entire glass in salt when it comes to margaritas.
Anyway. Just make these before summer ends. And send me photos of them.
- Combine all ingredients in a blender and blend until it reaches desired consistency.
Want more margarita recipes?