Delicious Spicy Jalapeno Margarita Food

JALAPENO MARGARITAS

Steps:

• 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.
• 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.
• 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.

JALAPENO MARGARITAS

Steps:

• Pour the tequila into a mixing glass or small pitcher. Add the sliced jalapeño, ¼ to ½ of it, depending on how spicy you want your margaritas. Set aside at room temperature for 15 minutes (the longer you let the jalapeños infuse, the spicier it will be).
• Make the margaritas by mixing together the jalapeño-infused tequila, Grand Marnier, lime juice and ¼ cup simple syrup or orange juice. Taste. If you'd like a spicier margarita, add more jalapeño and let it it sit a little longer. Pour into glasses and add lime slices and jalapeños for garnish. For a lighter margarita, fill the glasses ½ full and top with sparkling water.

SPICY JALAPENO PINEAPPLE MARGARITA

Steps:

• For the rim: Mix the chile-lime seasoning with the salt and sugar on a small plate. Run the lime wedge around the rim of a margarita glass, then dip the glass into the mixture to coat the rim. Fill with ice and set aside.
• In a cocktail shaker or pint glass, add 4 quartered Grilled Pineapple pieces and 5 Grilled Jalapeno rings. Muddle hard.
• Fill the shaker two-thirds of the way with ice, then add the Mezquila, pineapple juice, lime juice and agave. Cap the shaker and shake vigorously for 15 to 20 seconds. Strain the contents into the prepared margarita glass.
• Place half a Grilled Jalapeno piece and half a Grilled Pineapple piece in the cocktail and serve.
• Preheat a grill over medium-high heat.
• Cut the pineapple into 1/2-inch-thick round slices (at least 6 pieces). Grill until well charred and marked, approximately 90 seconds per side. Cut two-thirds of the pineapple rounds into quarters. Cut the remaining pineapple rounds into halves for garnish.
• Preheat a grill to medium-high heat.
• Grill the whole jalapenos until well-marked, approximately 90 seconds per side. Cut 2 jalapenos into rings. Cut the other 2 lengthwise, leaving stems attached, and remove the seeds. Use the halves for garnish.

SPICY MARGARITA WITH JALAPENO AND GINGER

Steps:

• Crush together the sea salt flakes and lime zest in a small bowl. Rim a margarita glass by rubbing a lime wedge around the edge of the glass and then dipping it in the lime salt.
• Muddle the jalapeno and ginger with a few ice cubes in a cocktail shaker. Then add the tequila, lime juice, orange liqueur and Simple Syrup. Shake and strain into the margarita glass filled with ice.
• Heat the sugar and 1 cup water in a small saucepan. Simmer until the sugar is dissolved. Let cool. The syrup will keep in the refrigerator for up to 2 weeks.