Spicy Serrano Chili Mango Margarita Food

SPICY MANGO MARGARITA WITH CHILI LIME

Steps:

• Slice half a lime into 2 thin rounds for garnish and cut an additional piece for the rim of the glasses.
• Shake Tajin, or chili lime salt, into a shallow dish or small plate. Rub a cut lime wedge around the rim of 2 glasses then turn the glasses upside down and place into the Tajin to coat the rim. Let dry while preparing mango margaritas.
• Add all remaining ingredients, except ice, to a blender.
• Puree until smooth.
• Pour into glasses and add lime wedge on the rim. If desired add the ice for margaritas on the rocks, and serve.

SPICY SERRANO CHILI MANGO MARGARITA

Steps:

• Add the diced mango and serrano chilis to a cocktail shaker.
• Use a muddler or spoon to mash or "muddle" the mango and serrano chili in the bottom of the shaker.
• Add the tequila, triple sec, agave nectar and ½ cup ice to the shaker.
• Shake well, then strain and pour into a glass filled with ice.

SMOKY SERRANO-MINT MARGARITA

Steps:

• Place chile directly over a gas flame, or in a dry cast-iron skillet preheated over high and cook, turning a few times, until blackened all over, 3 to 4 minutes. Transfer to a cutting board; let cool completely. Rub a lime wheel around the rims of 2 rocks glasses. Combine salt and sumac on a small plate.
• Dip rims of glasses into salt mixture to coat. Halve chile lengthwise; remove stem, ribs, and seeds. Divide chile, sugar, and mint leaves evenly between 2 glasses; gently pound with a muddling stick or the handle end of a thick wooden spoon until sugar dissolves and chile breaks down into tiny pieces. Fill glasses halfway with ice. Divide tequila, liqueur, and lime juice evenly between glasses; stir to combine. Garnish each with a mint sprig and lime wheel, and serve immediately.

SPICY MARGARITA

Steps:

• First, make the chilli syrup. Put the sliced chilli and sugar in a saucepan with 50ml water. Bring to a simmer over a low- medium heat, stirring until the sugar has dissolved. Turn off the heat and leave to cool completely.
• For the salt rim garnish, mix all the ingredients together and tip onto a shallow plate. Brush the rims of four tumblers with a little water, then dip the rims in the chilli-salt mixture. Set aside while you make the margarita.
• Tip all the cocktail ingredients into a large cocktail shaker or blender and shake vigorously until the outside of the shaker feels cold, or pulse two or three times to combine. You want to chill, aerate and dilute the drink, but not completely crush the ice.
• Fill a large jug and the prepared tumblers with ice cubes, then strain the cocktail into the jug and stir well before pouring into the tumblers.