A jalapeño margarita?

While I like my margaritas chilly I was dubious about the thought of a chili pepper margarita.  I use jalapeños very sparingly in soups, guacamole and salsa, but in a margarita?  My daughter's friend Cassidy taught me how to make this delicious twist on a classic margarita.

Don't forget to seed your jalapeños!

The seeds are the hottest part of the jalapeño.  The flesh is mild and more akin to a bell pepper.  To remove the seeds of the jalapeño, slice your chili in half and then using your fingers remove all the seeds under running water in the sink.  Do not to rub your eyes and try not to breath in too deeply when you are seeding the pepper because you will literally feel the heat down your throat.  Once the seeds are safely chewed up in your disposal you are safe.

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Margarita mixology method and variations

Before you begin making this margarita read my blog on methods for the novice mixologist.  Once you get the technique down you can substitute all sorts of fruits and vegetables for the jalapeño.  Think cucumber, berries, melon, basil...what ever floats your boat!

Serve with:

Chicken tortilla soup or Killer chicken tacos.

Jalapeno Margarita

Print Recipe

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A surprisingly delicious and not too spicy twist on the classic margarita.

• Author: Something New For Dinner
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 1 cocktail 1x

Ingredients

Scale 1x2x3x

• 1 1/2 ounces silver tequila
• 1/2 ounce Cointreau (never use Triple Sec)
• 6 lime wedges from one lime
• 2 – 4 slices of jalapeno, adjust to individual taste
• 1/2 ounce agave nectar
• 1 T kosher salt
• 1 T chili powder

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Instructions

1. Mix salt and chili powder together on a small plate. Use one lime to squeeze around the edge of a highball glass. Dip edges of glass into the chili and salt mixture. Set glass aside.
2. Put jalapeno slices in the bottom of a cocktail shaker. Muddle to breakdown jalapeño. Add all 6 lime wedges and muddle again to release juices.
3. Fill the shaker with ice, tequila, Cointreau and agave. Shake vigorously until the outside shaker is cold and covered with condensation.
4. Fill your highball glass with ice. Strain the liquid from the shaker through the perforated lid of the shaker or through a Hawthorne strainer into your high ball glass. Really give it a good shake to get most of the liquid out but keep the residual ice, lime and jalapeño in the shaker.
5. Garnish with a wheel of jalapeño and enjoy!