Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Spicy Cucumber Margarita
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- Level: Easy
- Total: 1 hr 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 241
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 1 g
- Sugar
- 22 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 394 mg
- Level: Easy
- Total: 1 hr 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 241
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 1 g
- Sugar
- 22 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 394 mg
Ingredients
Directions
- Bring the lime juice, sugar, cilantro stems, halved jalapeno and 1/4 cup water to a simmer in a small saucepan. Cook, stirring, until the sugar dissolves, about 1 minute. Transfer to a small bowl and refrigerate until chilled, at least 1 hour and up to 4 hours.
- Meanwhile, puree the cucumbers in a blender. Strain the puree through a fine-mesh sieve into a liquid measuring cup, pressing on the solids with a rubber spatula. Refrigerate the cucumber puree until chilled.
- Pulse the salt and cilantro leaves in a mini food processor until the salt is green; transfer to a small plate. Run the squeezed limes around the rims of 4 glasses, then dip in the cilantro salt to coat.
- Strain the jalapeno syrup into a small pitcher. Stir in the cucumber juice, tequila and triple sec. Fill the prepared glasses with ice and add a few jalapeno slices. Pour in the cocktail.
