There’s really no bad time for a margarita. Next time you want one try mixing up one of these Spicy Jalapeno Margaritas. A little spice here goes a long way, but the flavors here of lime, orange and jalapeno are simply divine. And the jalapeno simple syrup used here in this recipe is a cinch to make. If you can boil water you can make a simple syrup. Plus, you can store it in the refrigerator for up to a month for when you use it again. While you don’t need to spend big bucks on an expensive tequila, pass over the cheap stuff for a bottle that is labeled 100% agave for best results.
No margarita is complete without a salted rim. We give you a simple recipe so you can make up your own chili lime salt for these margaritas. But one of our favorite products is something called Tajín Clásico Seasoning that if you happen to have on hand you can use instead. It’s a super yummy chili lime salt with mild heat from Mexico that you can use to not only rim your margarita glasses, but to also sprinkle on fresh fruit and veggies, chips, popcorn, guacamole, dips or even chicken, shrimp and steak. It’s tangy and it’s crazy good. Give it a try we think you’ll love it! Better yet, we know you’ll love it. They even have it now in a convenient glass rimming container. Genius! Now for the margaritas…
Get the recipe!
Try this margarita recipe next time you want a cocktail with a little zip. With flavors of citrus like lime and orange you'll feel like you're relaxing on a beautiful Mexican beach.
- 2 ounces silver tequila (100% agave is best)
- 2 ounces lime juice (fresh, zest the limes for the chili salt)
- 2 ounces orange juice, fresh
- 1/2 ounce jalapeno simple syrup (or more to taste)
- 1 jalapeno, thinly sliced for garnish
- 1 large jalapeno, seeds removed and halved wear gloves!
- 1 cup sugar
- 1 cup water
- 1/4 cup sea salt
- 2 tablespoons chile powder
- 2 teaspoons lime zest
Place the water and sugar and in a small saucepan and bring to a low boil. Give it a stir to help dissolve the sugar. Once all the sugar is dissolved add the jalapeno and simmer for 10 more minutes. Turn the heat off, and allow the jalapeno to steep for 10 to 30 minutes. The longer you steep the spicier the syrup will be. Taste and when you're happy with the flavor, allow to cool and then strain into a glass jar and put in the refrigerator to cool. If you need it immediately put some in the freezer and take it out once its cool. It can be kept refrigerated for 3-4 weeks.
Mix all the ingredients for the chili salt in a small bowl. Then spoon on a small flat plate in a circle about the size of your margarita glasses. Store the leftovers in a and sprinkle over tortilla chips, popcorn, pizza or eggs.
Rub a slice of lime around the rim of the margarita glass to moisten. Then turn it face down onto the plate with the chili lime salt mixture to coat the rim.
Place all the margarita ingredients in a cocktail shaker with ice. Shake well. Pour into a margarita glass with ice and the rim salted (use chili salt recipe). Add a few slices of jalapeno for garnish. Enjoy!
Note: Tajín Clásico Seasoning, a delicious mild chili lime flavored salt makes a great substitute to coat the rims of the glasses when you don't want to make your own. It's salty and tangy with a little hint of heat. It's incredibly versatile and once you try it is sure to become a household staple.