Local Infusion: Green Tomato Margarita

Recipe by Nathan Carraba

Photos by Stephen Devries


We project memories and emotions onto food here in the South, and if there’s one food that has some of the strongest emotions, it’s green tomatoes. Whether they’re fried, grilled, chopped, or pickled, everyone has a memory they associate with these chartreuse jewels. But what is a green tomato? Short answer: an unripened tomato. These varieties are firmer than their more familiar counterparts, and have a lively, tart flavor—perfect for pairing with a hearty dish.



For Tomato Tequila:
16 oz. green tomatoes, but into large chunks
1 cup tequila

For Tomato Margarita:
3 oz. green tomato tequila
2 tsp. agave nectar
2 tsp. lime juice from 1 lime
Lime wedges, for garnish
Salt, for rim


For Tomato Tequila:
Combine the green tomatoes and tequila in a blender. Pulse a few times on medium to break up the tomato, then blend for about five more seconds to form a pulpy puree. Strain the puree through a very fine mesh strainer or a less fine one lined with a double layer of cheesecloth. Stir it gently a few times as it strains, but do not press. Strain until it stops dripping on its own, about 15 minutes. Store in the fridge if not using immediately.

For Tomato Margarita:
Moisten the rim of a cocktail glass with lime juice, rim with salt, and set aside. Add ice to prepared glass. Pour green tomato tequila, agave, and lime juice into a cocktail shaker and fill with ice. Shake until well chilled, about 20 seconds. Strain into prepared glass and serve immediately.