Tomato Margarita with Fennel Salt

Ingredients

• 2 teaspoons agave nectar 
• 16 ounces beefsteak tomatoes cut into large chunks ( one large)
• 2 teaspoons fennel seeds 
• 2 tablespoons kosher salt 
• 2 teaspoons juice of lime 
• 1 serving lime wedges for garnish
• 1 serving salt for rim
• 1 cup tequila 
• 3 ounces tomatoes 

Equipment

• frying pan
• sieve
• blender
• cheesecloth

Directions

1. Combine the tomato and tequila in a blender. Pulse a few times on medium to break up the tomato then /blend for about 5 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.
2. For the Fennel Salt: Toast the fennel seeds in a medium skillet over medium heat until fragrant, about 2 minutes.
3. Place toasted fennel seeds in a spice grinder or a clean coffee grinder and pulse until the seeds are about the same texture as the kosher salt, about 10 pulses.
4. Combine the ground fennel with the kosher salt. Store in a small jar until ready to use.
5. For the Tomato Margarita: Moisten the rim of a cocktail glass with lime juice, rim with fennel salt, and set aside.
6. Add ice to prepared glass.
7. Pour 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.