Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 \N | Limes, peeled and cut into |
| \N \N | Sections |
| 2 ounces | Tequila, preferably Cuervo |
| \N \N | Gold |
| 1 small | White onion, diced |
| 2 tablespoons | Hot pepper jelly |
| 2 tablespoons | White wine |
| 1 tablespoon | Sherry or Champagne vinegar |
| 1 tablespoon | Fresh cilantro, chopped |
| 1 teaspoon | Toasted cumin seeds |
Mix all the ingredients and let stand for 1 hour. For garnish, use carrot peels and chives.
CHEF DU JOUR JEAN-PIERRE BREHIER SHOW #DJ9441