Cooking From My Books: Jalapeño Margarita

It’s getting hot, and that means it’s time for cold drinks by the pool! This week I’m featuring another recipe from Delicious. Readers might remember Reggie’s visit to La Rubia in Austin, where she cooked with a would be rival for hero Gabe’s affections. While Gabe was immune to her charms, she still mixed up a tasty, spicy, margarita!


1 small jalapeño pepper (or half a large jalapeño)
1½ cups blanco or silver tequila, such as Avión
1 cup Triple Sec
1 cup freshly squeezed lime juice (8 limes)
1/4 cup freshly squeezed lemon juice (2 lemons)
2 tablespoons honey
Pinch of kosher salt

1. Pierce the jalapeño 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.

2. Discard the jalapeño 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. Stir and use immediately or cover and refrigerate for up to 6 hours.

3. When ready to serve, fill six 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.

  • June 1, 2016

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