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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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Total:: 1 hr 25 min
Active:: 25 min

Yield:: 4 servings

Level:: Easy

Ingredients

1/4 cup fresh lime juice (from 2 to 3 limes; reserve the squeezed limes)
1/4 cup sugar
1/4 cup fresh cilantro, leaves and tender stems separated
2 small jalapeno peppers, 1 halved and 1 thinly sliced and seeded
3 Persian cucumbers
1/2 cup kosher salt
3/4 cup anejo tequila
1/4 cup plus 2 tablespoons triple sec

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.

Photograph by Linda Xiao

My Private Notes

Name: Spicy Cucumber Margarita
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 4 servings
Cuisine: mexican
Ingredients: 1/4 cup fresh lime juice (from 2 to 3 limes; reserve the squeezed limes); 1/4 cup sugar; 1/4 cup fresh cilantro, leaves and tender stems separated; 2 small jalapeno peppers, 1 halved and 1 thinly sliced and seeded; 3 Persian cucumbers; 1/2 cup kosher salt; 3/4 cup anejo tequila; 1/4 cup plus 2 tablespoons triple sec