A spicy margarita recipe that is the perfect sidekick to so many of your favorite Mexican-inspired dinners! This Jalapeño Margarita recipe has the perfect amount of spicy pepper flavor - just enough kick, but not-too-much!
Rim with Chile Salt - To make a spicy salt, combine 1/4 cup salt, 1/4 teaspoon ancho chile powder and 1/4 teaspoon chipotle chile powder.
Make it Pretty - Use pink Himalayan salt to salt the rim.
Egg White - Make it foamy by adding an egg white.
Orange Liqueur - Give it an extra kick by replacing the orange juice with 1 ounce of orange liqueur like Cointreau or Grand Marnier.
Make it Less Spicy - Remove the membranes and seeds of the jalapeños to make it a bit less spicy. The membrane is the hottest part of the pepper. To remove it, cut the top off of the jalapeño, slice it in half longways and cut or scoop it out.
Get the Most Juice - To get the most juice out of your limes and oranges, roll them around on a counter with the palm of your hand before slicing in half to squeeze. After squeezing three times, press the back of a spoon to release the remaining juice.