Puckered Jalapeno Frozen Margarita
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
2 ounces Triple Sec
4 ounces fresh lemon juice
1 ounce simple syrup (1/2 water, 1/2 sugar heated until it becomes a syrup)
3 cups ice
2 Tequila infused Jalapeño coins (the coins that soaked in the tequila), for garnish
lemon juice (for rimming the glass)
course salt (for rimming the glass)
Instructions:
Serves 2-32 ounces Jalapeño infused Tequila (‘how to’ follows)
Rim 2 margarita glasses by coating the rim in lemon juice and then spinning the glass in a plate of course salt. Drop Tequila infused Jalapeno coins into the glasses for garnish.
In a blender combine tequila, triple sec, lemon juice, simple syrup and ice. Blend until mixture is the consistency you desire. I like mine like an Icee, so we blend for a minute or so. Pour and serve immediately.
To make Jalapeño infused Tequila: Slice 1 jalapeño into coins and place into a glass or jar. Add 4 ounces Jose Cuervo Gold tequila. Seal and set aside for 4 to 24 hours. We like it hot so we infused for 29 hours and it was great. Not too hot, but definitely knew it was jalapeño Tequila. To tone down the heat: infuse for less time. A 2 hour infusion will slightly ‘perfume’ the tequila.
From theslowroasteditalian.blogspot.com