Toast the chiles over heat or in a dry saute pan until the skin begins to blister. Set aside.
Place the first 8 ingredients in a small bowl, covered with plastic film and refrigerate at 2 hours. Strain the mixture. Divide half the ice between 4 to 6 margarita glasses. Pour the citrus chile mix into a large pitcher. Add tequila, triple sec, and remaining crushed ice and stir until combined. Serve immediately.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Bill Wavrin