Mike from Sub Rosa Spirits sent us 2 recipes, here's the first one, paired with cocktails he makes at the distillery:
2 medium sliced Tomato
1 medium Onion [yellow, white or sweet Walla Walla is best] chopped coarsely
3-4 jalapeno. Seeded and chopped
2 cloves Garlic, crushed and sliced or diced or run through a garlic press
1/4 teaspoons - Cayenne pepper powder
2 Cardamom pods [seeds removed if you like]
Salt as per taste
2 Tbs. Butter
2-3 Mint leaves, coarsely chopped. Chiffinod if you want to get fancy.
Here's what you do:
1) CRUSH Cardamom and cloves with a mortar and pestle. Grind to a coarse powder. I often remove the seeds from the pod, but it's not essential.
2) HEAT butter in a pan and add vegetables [tomato, onion, peppers] and fry for 5 minutes on medium flame, stirring occasionally. Take care not to break or excessively mash tomato slices.
3) ADD garlic. Let it warm and mix with the heated vegetables. Do not overcook the garlic, lest it turn bitter. Maybe 3 minutes additional time for the combined mixture.
4) ADD spices and salt and adjust the taste. Remove from flame, top with mint leaves
5) SERVE hot with roti [traditional Indian flat bread] or with a side of rice.
For a cocktail, serve with this variant on Blood Mary using Sub Rosa Saffron vodka. This Saffron vodka contains a bit of toasted cumin, coriander, ginger, galangal, cayenne pepper, black pepper and of course saffron. Very aromatic and heady. Makes a killer Bloody Marry.
2 oz. Sub Rosa Saffron vodka
3 dashes Worcestershire
1 dash Peychauds bitters [or orange bitters]
3 dashes hot sauce (or more)
Tomato juice (to fill)
Celery salt (to taste)
Stir in mixing tin with ice. Strain into a Rocks or Old Fashion glass over ice. Garnish with Indian pickled carrots and peppers. This is basically a Bloody Mary without the horseradish.