My jalapeño peppers are finally in full bloom in the garden. When I first grew them, I had no idea what to do with so many jalapeños. I made every salsa imaginable, added spice to all of my Mexican dishes, but still I was left with more than I could handle—until I discovered jalapeño margaritas!
The jalapeño margarita is now the signature drink at my house and requested at every summer event I attend. My neighbors wait patiently for them. They even feign interest over the rest of my garden, just to see when they might be ready. Well, now they are here.
To make jalapeño margaritas, use any fresh margarita recipe or follow my suggestion below. Remember, the key ingredient is fresh lime juice and there is no substitute. Many margarita recipes are very strong—I prefer a more diluted mixture. My recipe is approximately 1 part tequila, 1 part triple sec, 1 part lime juice, and 1 part simple syrup. Feel free to adjust to your tastes. Once you have made the margarita, add fresh slices of jalapeño and shake vigorously in a shaker. For a stronger jalapeño flavor, allow the mixture to sit for up to 30 minutes. Pour over ice and serve when it gets to the desired heat level.
As an aside, I strongly suggest making a large batch of simple syrup to keep on hand. You can use it in a lot of summer drinks and it lasts in your refrigerator for about a month. Simple syrup is one part sugar and one part water: Whisk it together, then boil for about 10 minutes. You are set to go once it cools.
I prepared my first eagerly anticipated batch over the weekend. A few sips and my neighbors were back in business. I only hope that my plants can keep up the pace for the rest of the summer.
