Jalapeno Syrup: Make in advance. In a small pan, combine the jalapeno, sugar and water. Bring to a boil, then reduce heat. Stir until the sugar dissolves. Strain the syrup. Cool in refrigerator about 15 minutes.
For the drink: Rim glass with sugar or salt, if desired. Mix remaining ingredients together with ice; shake and strain.
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.
Fill a blender with ice; blend until ice is crushed. Pour tequila, elderflower liqueur, and jalapeno pepper slices over ice. Add strawberries, limeade, and strawberry daiquiri concentrate; blend until smooth, about 30 seconds.
To Make Jalapeno Remoulade: (Note: Makes about 1
Rim 2 margarita glasses by coating the rim
r chicken breasts; if preparing Recipe #368233 get tomatillos and other
In a jar, steep the jalapeno and tequila; keep at room temperature for 3 days.
Strain the tequila into a large pitcher and discard the jalapeno.
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.
ool, dark place.
MARGARITA:
Rim margarita glasses with salt by
round the rim of the Margarita.
If you do not
hawed strawberries (with juice) and margarita mix in a blender with
Puree watermelon in a blender. Wipe the rim of a margarita glass with a lime wedge; dip rim in salt.
In a cocktail shaker half-filled with ice, add tequila, orange liqueur, lime juice, jalapeno, and 2 ounces of the watermelon puree. Shake until very cold.
Strain into prepared glass. Garnish with watermelon wedge and jalapeno slice.
Stir tequila, lime juice, orange liqueur, and simple syrup together in a pitcher with a lid; add jalapeno pepper and thin cucumber slices. Refrigerate at least 1 hour.\n Watch Now
Run a wedge of lime along the rim of each of four pint glasses. Spread kosher salt onto a flat plate; press glass rims into salt to coat. Fill glass with ice and pour margarita over the ice. Garnish with cucumber slice.\n Watch Now
Pour margarita mix over chicken breasts, and marinate for 2 hours in refrigerator.
When ready to prepare, drain and dust chicken breasts with black pepper.
Grill on an outside grill (or George Foreman works) 3-4 minutes on each side.
If you do not have a grill use an iron skillet. Bring to medium high temperature and spray skillet with an oil coating. Braise the chicken breasts until done on each side. Place chicken breasts atop Black Beans.
Serve with a serving of your favorite Mexican rice and Pico de Gallo.
Stem, seed, and slice jalapenos into rounds.
Add mix and peppers in a glass jar with a tight fitting lid.
Steep for at least 24 hours.
Note: The longer the steeping time the hotter the mix. Experiment to find your favorite heat level. The jalapenos will soften and \"cook\" in the acidic juice, adopting a sweet and sour flavor. Use these sweet and sour peppers in place of your jarred, pickled jalapenos and you'll never go back -- you'll find yourself making this recipe just to get the sweet and sour peppers!
round the edges of a margarita glasses and dip immediately in
ith the avocado, onion, cilantro, jalapeno, and the reserved lime zest
.Combine the marmalade, lime juice, tequila, jalapeno and ginger in a small bowl and mix well.
Grill the pork chops over medium heat for 10 to 15 minutes or until a meat thermometer reads 160\u00b0, brushing with the glaze during the last 5 minutes.
Place on a serving plate and garnish with lime wedges and cilantro.
Soak skewers in water for 60 minutes or make Recipe #227473 .
Combine margarita mix, tequila, coriander, and garlic. Place pork cubes in heavy zip lock bag; pour marinade over to cover. Marinate for at least 30 minutes.
Blend together well the butter, lime juice and zest, sugar and parsley; set aside. Thread pork cubes onto skewers, alternating with pieces of corn and pepper. Grill over hot coals, basting with butter mixture, for 15-20 minutes,turning frequently.
nd add the chopped pickled jalapeno, vinegar, chopped garlic clove and
Combine all ingredients in a shaker or pitcher.
Mix or shake will.
Serve over ice.
This recipe can be scaled up or down according to how many servings you want to make.