These are really good. Hot and Cold at the same time!
1 pint Tequila
3-4 fresh Jalape?os
Triple sec
Margarita mix
Lime slices or wedges
Coarse salt
Quarter the jalape?os and add them, seeds and all, to the pint of tequila. Let 'marinate' for at least 3 days. Then follow the typical margarita mix
recipe (or your own version)
2 oz strained jalape?o tequila
1 oz Triple Sec
3 oz Margarita mix
Ice, as needed
Rub lip of the glass with a lime slice and dip in the salt. Garnish with a lime slice or wedge. Blend ingredients in a blender, or enjoy on the rocks.
I have also made a 'quick' version of this by adding 1/2 a pickled jalape?o, divided in quarters, to one margarita on the rocks and letting it steep
for 30 minutes. You can leave the jalape?o slices in until the end and then eat them with your chips and salsa.
Probaly best to use a cheaper tequila like Cuervo, than the $20-$30 bottle variety.
DanO - 7-4-2004 at 11:01 AM
I gotta try this. Sounds like a Cajun Martini.JESSE - 7-4-2004 at 02:42 PM
Haha thats a recipie only a gringo could enjoy DanO - 7-4-2004 at 03:13 PM
I do prefer Margaritas the traditional way, tequila shaken with ice, fresh lime juice and a splash of triple sec, but I'm always willing to try
something new once. Not sure I see your point, Jesse.
Anyway, in terms of heat, this jalapeno margarita recipe doesn't look that much hotter than a Bloody Mary (the way I make 'em -- extra tabasco,
please), or the Cajun Martini - recipe below:
1 bottle of gin/vodka
3 fresh jalapenos
1 dried hot red chili, preferably tabasco, arbol, thai or similar
Dry vermouth (leave this out if you like 'em real dry)
Instructions:
Pour the gin/vodka in a large jug. Add sliced fresh jalapenos and red chili. Let sit in the refrigerator for two days. Shake 1 oz. of the peppered
gin/vodka with 5 oz. of ice and 1 oz. of dry vermouth. Serve straight up or on the rocks (if too hot, dilute with more gin/vodka). No whining
allowed.JESSE - 7-4-2004 at 03:20 PM
Quote:
Originally posted by DanO
I do prefer Margaritas the traditional way, tequila shaken with ice, fresh lime juice and a splash of triple sec, but I'm always willing to try
something new once. Not sure I see your point, Jesse.
I don't have a point, i just tought a recipie like that wouldve never been nvented by a Mexican, we like our Chiles with food and candy, but not with
drinks.DanO - 7-4-2004 at 03:38 PM
Ah, but what about sangrita? Order a "completo" some places and you get a shot of tequila with a sangrita chaser. Most sangrita recipes I've seen
feature tomato and citrus juices with fresh or dried chiles or chili powder. Man, I'm getting thirsty . . . .
Forgot...
BajaCactus - 7-4-2004 at 07:25 PM
Taco de Baja... you forgot to add a tablespoon of peptobismol into the mix,...
Antonio M.jeans - 7-4-2004 at 10:57 PM
After the tequila tasting party at Pyramid, when we has all those bottles of tequila we had to "get rid of", Georock turned me on to lime salt. "Limon
y Sal Para Sazonar".
It's a zesty lime-flavored salt that comes in a tiny package about the size of a spool of thread. She picked it up in Baja somewhere. I love it.
Limon y Sal
Taco de Baja - 7-5-2004 at 09:44 AM
I saw packets of "Limon y Sal" and "Chili y Sal" in an Albertsons in the Mexican spice rack many many years ago. The package held around 25 mini
packets, 1/2 the size of a packet of sugar. Have not seen any recently though, maybe lead contamination recal......Taco de Baja - 7-5-2004 at 09:47 AM
Quote:
Quote:
I don't have a point, i just tought a recipie like that wouldve never been nvented by a Mexican, we like our Chiles with food and candy, but not with
drinks.
