Sour Apple and Jalapeño Margarita Recipe
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Yields 16 Servings
- 36 oz. sour green apple juice (we used a soda, though plain apple juice works)
- 24 oz. tequila
- 8 oz. triple sec
- 8 oz. lime juice
- 4 cups sugar
- 4 cups water
- 8 jalapeños
- 3 limes
- To make the jalapeño syrup, mix together the water and sugar over medium-high heat. Chop up the jalapeños and add to the mixture. Bring it to a boil and take off the heat after 1 minute of a rolling boil. Strain out the jalapeños and let the mixture cool, putting it in the freezer if necessary.
- Once the mixture is cool, add together the apple juice, tequila, triple sec, lime juice, and the syrup.
- To serve, slice the limes into eighths and add a slice so that you can place the limes on the rims of the glasses. Slide the lime around the rim of an empty glass. Prepare a tray of salt. Take the empty glass with lime juice on its rim and, turning it upside down, salt the rim on the tray. Place a few large ice cubes in the glass, fill with the margarita mixture, add an umbrella, and — voila! — you’ve now just made the most in-demand drink we’ve ever concocted.