pineapple jalapeno margaritas
A margarita is perfect enjoyed any time of the year but is especially good when the weather is warm & the days are long. This mixture can be made a day before serving - just don't add ice. Remember to salt the rims of the glasses before adding the ice.
Servings: 4
Ingredients
- 2 cups pineapple juice plus pineapple for garnish (optional)
- 2 jalapenos, sliced plus extra for garnish
- 1 cup fresh lime juice about 5 to 6 limes
- 1 cup tequila I used white, agave tequila
- 1 cup triple sec or another orange liqueur such as Cointreau
- lots of ice
SALTY SWEET CHILI RIMMER
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika optional
- small lime wedges for running around the glass rims
Instructions
- Combine 1/2 cup of pineapple juice & jalapeno in a glass or straight-sided container. Use a wooden spoon handle or a ‘muddler’ & muddle the pineapple & jalapeno together – pressing down on the jalapeno to extract its juice.
- Strain the mixture through a fine metal strainer into a large jug; discard the jalapeno. Add the remaining pineapple juice, lime juice, tequila & triple sec; stir to combine.
To make the rimmer:
- Combine sugar, salt, chili powder & paprika in a small bowl. Sprinkle onto a small, flat plate. Take the lime wedge & run it around the rim of each serving glass. Turn each glass upside down in the mixture & turn the glass to coat the rim.
- Carefully fill glasses with ice. Pour the margarita over the ice. Garnish with a slice of jalapeno & pineapple. Makes about 5 cups.