Jalapeno Margaritas Food

JALAPENO MARGARITAS

Steps:

• Pour 1/4 to 1/2 inch of salt onto a small, shallow plate. Moisten the rim of two margarita glasses with water and dip into the salt. Fill with ice, and set aside.
• Pour the tequila, triple sec, lime juice, agave nectar, and jalapeno into a cocktail shaker over ice. Cover, and shake vigorously until the outside of the shaker has frosted. Strain into the prepared glasses, and garnish with lime wedges to serve.

JALAPENO MARGARITAS

Steps:

• Pulse the lime juice, confectioners' sugar, celery leaves and jalapeno in a blender. Mix with the tequila and orange liqueur in a pitcher and refrigerate until chilled, at least 2 hours.
• To serve, put some kosher salt on a small plate. Rub the rims of 8 cocktail glasses with the lime wedge and dip the rims in the salt. Add ice to the glasses and pour in the margarita.

JALAPENO MARGARITAS

Steps:

• Mix 1/2 to 1 sliced seeded jalapeno and 1 1/4 cups tequila in a glass; let stand 1 hour. Rub the rim of 4 short glasses with lime and dip in a mixture of 2 tablespoons each sugar and coarse salt. Fill three-quarters of the way with ice. Combine the jalapeno tequila, 1/2 cup fresh lime juice, 3 tablespoons orange-flavored liqueur and 2 teaspoons superfine sugar in a cocktail shaker. Shake well, then pour into the glasses. Garnish with cilantro.

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.

CILANTRO JALAPENO MARGARITA

Steps:

• Combine Sauza® Signature Blue Silver, simple syrup, fresh lime juice, and jalapeño slices in a shaker with ice. Shake and strain over ice. Garnish with fresh cilantro.

ROASTED JALAPENO MARGARITA

Steps:

• Over a hot grill, toast the jalapeno until lightly blistered on the outside and fragrant. Slice into 1/4-inch-thick wheels.
• In a cocktail shaker, add 2 slices roasted jalapeno, ice and the Homemade Sour Mix. Muddle, then add the tequila and the juice of 1 lime wedge. Shake. Rim a margarita glass with the wedge of a lime and salt, if using. Serve over ice. Garnish with a lime wheel.
• Combine the sugar and 1 1/2 cups water in a saucepan. Bring to a simmer until the sugar dissolves. Remove from the heat and cool. Add the lemon and lime juice. Chill until ready to use.

JALAPENO FROZEN MARGARITA

Steps:

• Rim 2 margarita glasses by coating the rim in lemon juice and then dipping the glass in a plate of course salt. Drop tequila infused jalapeno rings into the glasses for garnish; set aside.
• In a blender combine tequila, triple sec, lemon juice, simple syrup and ice. Blend until mixture is blended until desire consistency. Pour and serve immediately.
• To make jalapeno infused tequila: Slice 1 jalapeno into discs and place into a glass jar. Add 4 ounces tequila. Seal and set aside for 4 - 24 hours. A four hour infusion will slightly infuse the tequila, longer produces a stronger end product.

SPICY JALAPENO-INFUSED MARGARITA

Steps:

• Fill a cocktail shaker with ice. Add tequila, lime juice, triple sec, and simple syrup. Cover and shake until mixed and chilled.
• Place kosher salt on a plate. Run lime wedge around edge of glass and dip into kosher salt. Strain margarita into the glass.

JALAPENO MARGARITAS

Steps:

• In a jar, steep the jalapeño and tequila; keep at room temperature for 3 days.
• Strain the tequila into a large pitcher and discard the jalapeño.
• Stir in the orange liqueur, lime juice and sugar.
• Pour the salt and a small amount of the margarita onto 2 rimmed plates.
• Dip the rims of 6 glasses into the margarita, then into the salt.
• Fill each glass with ice, pour in the margarita and serve.

JALAPENO MARGARITA

Steps:

• In a blender or food processor, pulse jalapeno slices 3-4 times with lime juice.
• Strain the lime juice to remove all jalapeno pieces.
• Mix like juice with sugar, Patron Silver and Patron Citronge in a pitcher.
• Chill in refrigerator.
• Serve in salt-rimmed glasses with lime wedges and sliced jalapenos.