It's recipe number 5 for our holiday collab with Kate's Kitchen! We're doing the 12 Days of Pueblo for five weeks this holiday season, and it's loaded with giveaways, food recipes by Kate, and cocktail recipes made by me. This week's recipes are made with Chile de Árbol & Tamarind hot sauce. Check out her food recipe for Jackfruit Burrito Bowl here.

Mexican Caesar with Chile de Árbol & Tamarind Hot Sauce

• 2oz. tequila reposado
• 3tbsp Pueblo Chili Co. Chile de Árbol & Tamarind hot sauce
• Clamato juice
• lime slice
• Tajín, to rim
• pepperoncini, to garnish
• ice

Wet your cocktail glass' rim with the slice of lime, then cover the rim with Tajín. Pour 2oz. of your favourite tequila reposado into the cocktail glass, then add 3tbsp of Pueblo Chili Co. Chile de Árbol & Tamarind hot sauce. Stir until well combined. Add your desired amount of ice, then top it off with Clamato juice. Garnish with a pepperoncini.