Close-up of Jalapeno Margaritas, as seen on Barefood Contessa: Back to the Basics, Season 16.
Recipe courtesy of Ina Garten

Jalapeno Margaritas

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  • Level: Easy
  • Total: 1 day 10 min (includes infusing time)
  • Active: 10 min
  • Yield: 6 drinks

Ingredients

Directions

  1. Pierce the jalapeno pepper in 8 to 10 places with the tip of a sharp paring knife and cut it in half lengthwise, leaving the seeds and the ribs. Place the pepper in a 4-cup liquid measuring cup, pour in the tequila, cover with plastic wrap, and allow to sit at room temperature for 24 hours.
  2. Discard the jalapeno and pour the tequila into a pitcher through a sieve to remove the seeds. Add the Triple Sec, lime juice, lemon juice, honey, and salt and stir. Use immediately or cover and refrigerate for up to 6 hours.
  3. When ready to serve, fill 6 margarita glasses with ice and pour over the margarita mixture; or fill a cocktail shaker with ice and some of the mixture, shake vigorously for 30 seconds, and pour into glasses. Serve ice cold.