Mexico is known for its spicy heat, so was only a matter of time before someone figured out how to make a jalapeno margarita. This fiery variation on the classic margarita uses all the basic ingredients – tequila, Triple Sec, and lemon or lime juice – with a small bit of fresh jalapeno pepper thrown in to turn up the heat. When you make a jalapeno margarita for the first time, take a word from the wise and go easy on the pepper. You can always add more, but even a margarita won’t cool the fire in your mouth if you start with too much. And remember – the more often you make these kicked up cocktails, the sooner you’ll how to make jalapeno margaritas just the way you like them.
To make a jalapeno margarita, you’ll need:
- Triple Sec
- Lemon or Lime Juice
- A fresh jalapeno pepper
- Salt (for your glass, if desired)
- A blender (for frozen margaritas)
- A cocktail shaker (for margaritas on the rocks)
- Lime wedges (for garnish)
Before you make a jalapeno margarita, get your glass ready. If you like your margarita with salt, wet the rim of your glass by running a lemon wedge around the edge. Then, holding the glass upside-down, dip the rim straight down onto a plate of salt. A thin layer of salt should be stuck to the entire rim. You may also choose to chill your margarita glass for about 20 minutes –especially if you plan to make a blended jalapeno margarita.
If you prefer your margarita on the rocks or straight up, it’s easy make a jalapeno margarita the same way. In a cocktail shaker, combine 1 ½ ounces of tequila with ½ ounce of Triple Sec and 1 ounce of lemon or lime juice. Cut a very thin slice from the jalapeno pepper and dice it finely. Obviously, the more pepper you use, the more fire your margarita will have. Add the pepper and 1 cup of ice to the shaker, and shake the ingredients for roughly 30 seconds, until cold. If you want to make a jalapeno margaritas on the rocks, fill your glass with ice. Strain your drink into your margarita glass. Add a lime wedge for garnish, and drink up!
To make a blended jalapeno margarita, you’ll of course need your blender. Pull it out and plug it in, then add 1 ½ ounces of tequila, ½ ounce of Triple Sec and 1 ounce of lemon or lime juice, and one thin slice of the jalapeno pepper. Toss in one 1 cup of ice, and use the “Crush” or “Ice” feature on your blender, stopping and restarting if necessary. Blend your jalapeno margarita until it’s smooth, and pour it into a prepared glass. Serve it with a lime wedge. If you’re going to make a jalapeno margarita, you may as well make a pitcher. Simply multiply this recipe by six, using about half of the jalapeno (with the seeds and core removed), and enjoy!