• Chef Jason Santos

Jason Cooks Live on Cinco de Mayo!


In honor of Cinco de Mayo, Chef Jason Santos of Citrus & Salt joined us for a special edition of Cooking Live presented by Tequila Herradura. He made his traditional Guacamole and delicious Chili-Cheese Corn alongside the simple and classic Herradura Horseshoe Margarita.


















THE HORSESHOE MARGARITA


2 parts Tequila Herradura


1 part Fresh Lime Juice


½ part Agave Nectar


Instructions:


Combine all ingredients and shake with ice to chill. Strain over fresh ice and garnish with half-salt rim and lime.


Guacamole:


3 ea. avocados, slightly mashed


1 ea. lime, juiced


½ ea. medium onion, diced


2 ea. scallions, minced


½ jalapeno, seeded & minced


2 ea. tomatillos or tomatoes, small diced


2 tbl. cilantro, minced


TT salt


Instructions:


In a large bowl mix all ingredients together and season with salt. Serve immediately or cover flush with plastic wrap and refrigerate.


Chili-Cheese Corn:


1 tbl. canola oil


2 ears. corn, removed from the cob


2 ea. garlic cloves, minced


1 ea. packet powdered cheese (from mac & cheese)


1 packet chili seasoning


1 tbl. cilantro, minced


TT s&p


Instructions:


In a hot sauté pan add canola oil. Add the corn and garlic cook until slightly toasted. In a separate bowl mix powdered cheese and chili seasoning. Sprinkle corn with as much seasoning as you like then shut off heat and add cilantro and season.


Possible Garnishes:


Cotija cheese


Minced onion


Shaved jalapeno


Cilantro sprigs


Lime


Tortilla Chips


Equipment Needed:


Sauté pan


Mixing bowls

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