If you have sensitive skin or are working with very hot peppers (or, just want to be extra cautious), wear disposable gloves when handling the peppers. plain kosher salt if you want to go simple. Tajín seasoning, either on its own (since it already contains salt), or mixed with kosher salt, for an extra bit of tart flavor mixed with heat. a dash of cayenne mixed with kosher salt for a spicier kick. But, there are lots of different ways you can customize the rim for this spicy margarita. I used ground chipotle pepper mixed with kosher salt for the rim, which I enjoyed for the extra smoky flavor and moderate heat level. All you have left to do now is to garnish the drink with more jalapeños and/or limes, and enjoy! Tips and tricks Options for salting the rim Then, fill your prepared glass up with ice and strain the spicy margarita into it.Ĩ. Seal the cocktail shaker with the top, and shake it like you mean it! Vigorous shaking for about 30 seconds should do the trick.Ī good indicator that you've shaken enough is when a thick layer of condensation appears on the outside of the shaker.ħ. Top the cocktail shaker up with ice, then add the remaining ingredients.Ħ. This step is very important, because the more you muddle the jalapeños, the more flavor and heat will end up in the drink.ĥ. The jalapeños should be broken apart, and you should see some juices collecting. Add the jalapeño slices to the bottom, and pound the heck out of them with a muddler. Set the glass aside, then grab your cocktail shaker. If you like, you can tidy up your edge with a paper towel, as long as the lime juice is still wet.Ĥ. (This is a tip I learned from this article by Serious Eats.) This helps control how much salt ends up in the drink. I like to apply the salt to the outside of the glass, rather than the top rim. (For sparser coverage, roll it in the salt for greater coverage, tap it, and make sure the salt is in a nice little pile rather than spread apart on the plate.) Then, roll or tap the outside edge of the glass in the chipotle salt mixture. (See the Recipe FAQs section for further discussion of what types of glasses work well!) Make sure to get a lot of juice on there so the salt will stick well.ģ. Then, run the cut side of a lime on the edge of a glass. To prepare the chipotle salt rim, mix together the chipotle pepper powder and kosher salt on a small plate.Ģ. I talk more about choosing a tequila in the Recipe FAQs section.ġ. But, you do you and pick the kind of tequila you prefer. Tequila: I like using blanco (aka "silver") unaged tequila. You can leave it out altogether, or substitute with simple syrup if you like. Agave syrup: this is optional, to add a little bit of added sweetness. Other options include Grand Marnier or Triple Sec. Orange liqueur: I like the flavor of Cointreau in this drink, but you can use any type of orange liqueur that you prefer. I only recommend products that I personally use and love! Recipe ingredients Ingredient notes If you make a purchase through the link, it won’t cost you more but I may earn a small commission. As an Amazon Associate I earn from qualifying purchases. Ready to jump into summer with this refreshing and mouthwatering spicy margarita? Let's go! Plus, this drink has that bright, vegetal flavor of fresh jalapeño that gives that slow burn that definitely creeps up on you! (As you may know from my Jalapeño Popper Potato Salad recipe, I'm a huge jalapeño fan!)Īnd, for a little something extra, this drink has a touch of smokiness from the chipotle salt rim that really complements the brighter flavors of the lime and jalapeño. This spicy margarita is the perfect refreshing summer drink for all you spice lovers out there! This drink is basically sunshine in a glass, with tons of fresh lime juice, tequila, and a pop of orange flavor from Cointreau. 
For anyone who enjoys a little spice, this fiery drink will soon become your go-to margarita recipe!
This well-balanced spicy margarita is the perfect blend of tart, sweet, salty and bitter, with the added kick of a slow-burning heat from muddled jalapeños.
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