Once peeled, they are cut into three parts, making sure that the two end pieces are the size of a tequila shot glass.
We level the edges of the end pieces by cutting straight so that the cucumber can stand upright, being careful not to cut too wide to avoid piercing the center of the cucumber.
With the help of a small spoon, we start scraping the seeds out of the cucumber to form a bowl where the tequila will go.
It is rimmed with chili powder and salt.
The central pieces of cucumber that we do not use are chopped to accompany as a snack with chili, lime, and salt.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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