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  • Writer's pictureJalpa Merchant

Jalapeño Margarita 🍹


1 small jalapeno pepper (or half a large jalapeno)

1 1/2 cups silver tequila, such as Avion 

1 cup Triple Sec 

1 cup freshly squeezed lime juice (8 limes) 

1/4 cup freshly squeezed lemon juice (2 lemons)

 2 tablespoons honey 

Pinch of kosher salt 



Pierce the jalapeno pepper in 8 to 10 places with the tip of a sharp paring knife and cut it in half lengthwise, leaving the seeds and the ribs.

Place the pepper in a 4-cup liquid measuring cup, pour in the tequila, cover with plastic wrap, and allow to sit at room temperature for 24 hours.

Discard the jalapeno and pour the tequila into a pitcher through a sieve to remove the seeds.

Add the Triple Sec, lime juice, lemon juice, honey, and salt and stir.

Use immediately or cover and refrigerate for up to 6 hours.

When ready to serve, fill 6 margarita glasses with ice and pour over the margarita mixture; or fill a cocktail shaker with ice and some of the mixture, shake vigorously for 30 seconds, and pour into glasses. Serve ice cold.

Recipe from "Make It Ahead" by Ina Garten



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