Puesto's Red Michelada
For the michelada mix:
jalapeno roasted, skin and seeds removed
finely ground sea salt
freshly ground black pepper
hot sauce (Tabasco, Tapatio or Cholula would work here)
For the micheladas:
Mexican beer (like Corona)
Lime wedges, for serving
Finely ground sea salt, for serving
Chile powder, for serving
Add tomatoes, tomato juice, japalenos, onion, sea salt, black pepper, lime juice, orange juice and hot sauce to a blender, and blend until smooth.
Wet the rim of a pint glass with a lime wedge. Add equal parts salt and chile powder to shallow plate, stirring to combine. Run the outer edge of the pint glass in the salt-chile mixture.
Add 2 oz. of the michelada mix to the glass. Fill with ice, then top off with beer. Stir gently to combine.