![]() ![]() Run the notch around the edge of the margarita glass to moisten. Cut a small notch in the center of the lime wedge.Mexican mule (tequila ginger beer cocktail) food to serve with this jalapeño margarita!Ĭhorizo hash with poblanos and charred jalapeño hollandaise Print I hope you enjoy these fresh, spicy jalapeño margaritas at your next summer gathering! They go especially well with chips, salsa, and queso fundido with roasted poblanos. ![]() That being said, if after an hour you don’t notice much heat, then muddle some more pepper slices and toss them in! There’s no hard and fast rule for heat since peppers (and preferences) vary so much. At that point, I removed the peppers and left the rest of the mix to marry. I find that after about an hour and a half, the jalapeño flavor is pronounced and the heat is strong, but still pleasant. Peppers have a dramatic range of capsaicin (the spicy compound) and it’s really hard to tell how hot your jalapeño margarita will get as the peppers macerate. Taste the mix when you add the jalapeños and again about an hour after. If you’re making a pitcher (why wouldn't you?), here's a note of caution about the jalapeños: So I've found it’s best to err on the side of caution and add extra pepper slices to individual glasses for more spice. ![]() And remember- there’s no way to remove the heat once its there.Įither you drink it or dilute it. It's important to pay attention to peppers with cocktails because alcohol exacerbates the spice and makes it taste even hotter. But if you prefer them sweeter, it’s an easy fix! tips on spicy margaritas: This recipe is especially unique because it’s refreshing and aromatic, but not exceedingly sweet the way a lot of margaritas can be. I find it hard to resist fresh cilantro, the slow burn of jalapeños and tart lime juice on a warm summer evening. This cilantro jalapeño margarita is a huge crowd pleaser. ![]()
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