Recipe courtesy of Bill Wavrin
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2 hr 20 min
20 min
2 hr
4 to 6 servings



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.

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