Recipe courtesy of Bill Wavrin
Total:
2 hr 20 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

Directions

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.

IDEAS YOU'LL LOVE

Grilled Pork Tenderloin with Guava Glaze and Orange-Habanero Mojo

Recipe courtesy of Bobby Flay

Frozen Tangerine Margaritas

Recipe courtesy of Bobby Flay

Tangerita: Tangerine Margarita

Recipe courtesy of Cindy Finkle

Arctic Char with Tangerine-Habanero Glaze and Meyer Lemon Couscous Broth

Recipe courtesy of Bobby Flay

Margarita

Recipe courtesy of No Author

Margarita

Recipe courtesy of Food Network Kitchen

Margarita

Recipe courtesy of Food Network

Margaritas

Recipe courtesy of Stephanie March

Margaritas

Recipe courtesy of Tyler Florence

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking