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Jalapeno Margaritas

Food Network

Yield: 6 drinks

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ingredients

1
small jalapeno pepper (or half a large jalapeno)
1 ½
cups silver tequila, such as Avion
1
cup Triple Sec
1
cup freshly squeezed lime juice (8 limes)
¼
cup freshly squeezed lemon juice (2 lemons)
2
tbsp honey
Pinch of kosher salt
Ice
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directions

Step 1

Pierce the jalapeno pepper in 8 to 10 places with the tip of a sharp paring knife and cut it in half lengthwise, leaving the seeds and the ribs. Place the pepper in a 4-cup liquid measuring cup, pour in the tequila, cover with plastic wrap, and allow to sit at room temperature for 24 hours.

Step 2

Discard the jalapeno and pour the tequila into a pitcher through a sieve to remove the seeds. Add the Triple Sec, lime juice, lemon juice, honey, and salt and stir. Use immediately or cover and refrigerate for up to 6 hours.

Step 3

When ready to serve, fill 6 margarita glasses with ice and pour over the margarita mixture; or fill a cocktail shaker with ice and some of the mixture, shake vigorously for 30 seconds, and pour into glasses. Serve ice cold.

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