While I was at it, I indulged another whim and ordered a Jalapeño Margarita. The waiter warned me, “Those are seriously hot. Are you sure?”
This question gave me a little shiver as I recalled my experience with Great Balls of Fire, but I took a chance. Chips sat at the ready, and tiny sips of icy alcohol surely wouldn’t be that deadly.
“Bring it on. The hotter, the better.” Would I live to regret this? He gave me a thumbs up and went in search of my libation. I suppose some may consider it hot. I considered it flavorful.
Margaritas have been my favorite mixed drink since our California friend Harry Farrar began bringing the makings when he arrived to stay in our home for a week or more each visit in the early 1970s. Harry’s classic recipe spoiled me, and I tend to avoid trendy variations on the rare occasions I enjoy them, but jalapeño – definitely worth a try. Worth a try once. That nectar cost more than the rest of my dinner, but less than a bottle of Jose Cuervo. No wonder it had no price on the menu (if you have to ask …).
I did enjoy it, and I’m glad I ordered it, and of course I came home and tried making my own. Sure enough, recipes abound, but as you know if you’ve read Adventures of a Chilehead, I’m not much for following recipes, so I tried a couple of mashup versions. Here’s the approach I like best:
Capsaicia’s Jalapeño Margarita
Makes one pitcher
| 1 fresh jalapeño 2 cups tequila 1 cup orange liqueur 1 cup fresh lime juice (about 10 limes) – bottled will work, but fresh is best 2 tablespoons agave syrup 2 tablespoons salt |
Preliminaries: Chop up jalapeño. Remove seeds and veins if you wish, or leave them in for extra heat. Add tequila to jar, seal tightly, and steep at room temperature for up to three days. If you’re in a hurry (who plans three days ahead?), add an extra jalapeño and a little extra tequila and taste after 30 minutes. Or use a blender.
Preparation: Strain tequila into pitcher, leaving jalapeño pulp behind. Stir in Cointreau, lime juice and simple syrup. Store in refrigerator until ready to serve
To Serve: Place salt in large jar lid. Moisten rims of glasses with a fingertip dipped into mixed margarita. Rub moistened rim in salt. Fill glasses with crushed ice and add mixed margarita. Garnish with lime wedges or jalapeño rounds.
Variations: I like this better without the sugar. Mixing a little chile with the rim salt is a decorative and tasty touch. Float extra jalapeño rounds on surface for pizazz. Try Hatch or another green chile instead of jalapeño. Add a sprig of fresh cilantro.
For tender mouthed guests, use plain tequila, adding a small amount of the spicy stuff for excitement.
Excellent with guacamole (see book for recipe) and chips.
Salud!
