Jalapeno Margaritas Recipes

Steps:

• Pulse the lime juice, confectioners' sugar, celery leaves and jalapeno in a blender. Mix with the tequila and orange liqueur in a pitcher and refrigerate until chilled, at least 2 hours.
• To serve, put some kosher salt on a small plate. Rub the rims of 8 cocktail glasses with the lime wedge and dip the rims in the salt. Add ice to the glasses and pour in the margarita.

Steps:

• Mix 1/2 to 1 sliced seeded jalapeno and 1 1/4 cups tequila in a glass; let stand 1 hour. Rub the rim of 4 short glasses with lime and dip in a mixture of 2 tablespoons each sugar and coarse salt. Fill three-quarters of the way with ice. Combine the jalapeno tequila, 1/2 cup fresh lime juice, 3 tablespoons orange-flavored liqueur and 2 teaspoons superfine sugar in a cocktail shaker. Shake well, then pour into the glasses. Garnish with cilantro.

Steps:

• Pour 1/4 to 1/2 inch of salt onto a small, shallow plate. Moisten the rim of two margarita glasses with water and dip into the salt. Fill with ice, and set aside.
• Pour the tequila, triple sec, lime juice, agave nectar, and jalapeno into a cocktail shaker over ice. Cover, and shake vigorously until the outside of the shaker has frosted. Strain into the prepared glasses, and garnish with lime wedges to serve.

Steps:

• Fill a cocktail shaker with ice. Add tequila, triple sec, lime juice, and pickled jalapeño juice and shake to combine.
• Strain into a glass filled with ice.

Steps:

• In a blender or food processor, pulse jalapeno slices 3-4 times with lime juice.
• Strain the lime juice to remove all jalapeno pieces.
• Mix like juice with sugar, Patron Silver and Patron Citronge in a pitcher.
• Chill in refrigerator.
• Serve in salt-rimmed glasses with lime wedges and sliced jalapenos.

Steps:

• In a jar, steep the jalapeño and tequila; keep at room temperature for 3 days.
• Strain the tequila into a large pitcher and discard the jalapeño.
• Stir in the orange liqueur, lime juice and sugar.
• Pour the salt and a small amount of the margarita onto 2 rimmed plates.
• Dip the rims of 6 glasses into the margarita, then into the salt.
• Fill each glass with ice, pour in the margarita and serve.