I was on the quest to make the perfect jalapeño margarita – heavy on the spice and light on the sweet. Maybe you are, too? Great news! You can stop your search down the Internet rabbit hole and make these tonight. They were the perfect start to a summer night that included guacamole, jalapeño corn muffins, Mexican street corn “salad”, veggie fajitas with jalapeño cashew cream, fantastic friends, and Los Lobos.
While there were several components to this meal, the two highlights were the jalapeño margaritas and the vegan jalapeño cashew cream to top the fajitas. Pretty much everything was assembled in advance, which made for a quick turnaround from my kids’ bedtime to our first margarita. Vegan Jalapeño Cashew Cream post to follow. But first, margaritas…
*Note – you can make the simple syrup and squeeze the limes in advance)
Put the following ingredients in a pint-sized mason jar or shaker and shake vigorously:
- Handful of ice
- 2 oz tequila
- 1/2 oz fresh squeezed lime juice
- 2 tsp Jalapeño Simple Syrup (one cup sugar, one cup water in a small saucepan and stir until sugar dissolves. Add 2 jalapeños cut inhalf and dump in the saucepan- bring to a boil and then lower the heat let simmer for 10-12 minutes, stirring every few minutes. Strain into a jar for storage and discard the jalapeños – or keep them in for a real kick?! I did it for about an hour while it cooled on the counter and then I took them out before putting the syrup in the fridge overnight)
- 1 tsp diced jalapeño
Then, prepare another glass – this one can be smaller: Use a lime wedge to coat the rim of the glass, and then gently dip in a shallow bowl of coarse salt. Fill that glass halfway with ice.
Use a small strainer to pour the liquid from the large container to the small container.
Garnish with a lime wedge and a jalapeño ring. Umbrella optional but recommended.