Thursday, May 4, 2017

Pineapple Jalapeño Margaritas



I love a good cocktail.. and by good, I mean FRESH ingredients. 
With this recipe you can use store bought pineapple juice but trust me, it won't taste as good. 
Plus, you don't want all that added sugar and other ingredients, right?!

For my margaritas I used a whole jalapeño, seeds and all (not the stem). I LOVE hot food though. The hotter the better. So, if you are not that big of a fan of spicy food, but still want a little bit of the jalapeño flavor, I suggest using just a half of a jalapeño, and take out the seeds. 
These margaritas were not super spicy by any means, but you do get that nice spicy burn/flavor.

I used my Breville juicer (on sale right now for $150!) for this so I could add the jalapeño with the pineapple and not have to deal with muddling it.
For the lemon and limes, I used a hand juicer just because I think that is easier and faster than peeling all the limes and lemon and putting them in the juicer also. Feel free to do which ever way you think is easiest/faster for you. 








Makes 6 margaritas

Ingredients
Salt Rim
1 tablespoon salt
1/4 teaspoon cayenne

Garnish
1 lime
1 jalapeño
Slices from pineapple

Margaritas
1 pineapple
1 jalapeño
1 lemon
6 large limes
Silver tequila
Blue agave syrup


Directions
Salt Rim
1. Combine salt and cayenne in a small bowl and mix well. Dump mixture on a saucer or small plate and spread out.
2. Wet the rim of the glass with either water or lime juice. Turn glass upside down and dip it in the salt/cayenne mixture and twist until all edges of the rim are covered.
3. Repeat with additional glasses and set aside.

Margaritas
1. Peel and cut pineapple into slices small enough to fit in a juicer. (If you want to use a slice of pineapple for a garnish on the glasses, cut however many you will need and set aside). Cut stem off of jalapeño. Add pineapple and jalapeño (1 whole for spicy, or 1/2 with no seeds for not so spicy) to the juicer.
2. Cut 1 lemon and 6 limes in half, and use a citrus juicer to juice.
3. In a pitcher, combine the pineapple/jalapeño juice mixture with the lime/lemon juice. Add 1 tablespoon blue agave syrup and stir.
4. Add tequila; I did 12 shots, 2 per margarita, feel free to add less or more depending on your preference, or how drunk you want to get.
5. Stir well and taste. Add more blue agave syrup if needed.
6. Place garnish on glasses. Add ice. Enjoy!










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Happy Cinco De Mayo!