Until recently I was of the mindset that hot peppers don’t have a place in cheese or drinks. Probably because I don’t like too much spice in anything I eat or drink. While I’m still not sure about peppers in cheese, I have come around to the idea of a chili pepper in a cocktail.
Jack R and Bryn S know that we’re always on the hunt for a good cocktail (credit goes to them for the popular Apple Cider Rumtini, too). So it was very thoughtful of them to share this recipe just in time for Cinco de Mayo.
It’s three simple ingredients – good quality tequila, freshly squeezed lime juice and a few slices of a jalapeño pepper. Even if you love spice, I recommend removing the seeds as the desired taste is more smoky than hot. It’s also best to let the peppers ‘marinate’ in the tequila for a half hour or so. This ensures the flavor profile is the same from the first sip to the last. Bryn did add that it may be too tart for some. If that’s the case add a teaspoon of agave syrup to sweeten it up.
¡Feliz Cinco de Mayo! I hope there’s a tequila drink in your future.
Gluten-Free/Wheat-Free Note: The ingredients in this libation are naturally gluten-free/wheat-free. Tequila is made from the blue agave plant.
| Jalapeño Margarita | Print |
- 2 ounces tequila (preferably reposado or añejo)
- 2 round slices of jalapeño pepper (seeds removed)
- 1 ounce freshly squeezed lime juice (~ 1 lime)
- Garnish: lime wheel
- minutes before serving, place tequila and jalapeño slices in a rocks glass.
- Just before serving, add freshly squeezed lime juice and agave syrup (if using) and stir.
- Top off with ice and garnish with a lime wheel.
* Before squeezing the lime, heat it in a microwave for about 20 seconds and then rub it back and forth on the counter top. This easy two-step process results in more juice per piece of fruit.
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