f course salt. Drop tequila infused jalapeno rings into the glasses for
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.
To Make Jalapeno Remoulade: (Note: Makes about 1
ruit cocktail, add jalapenos and tequila. Mix well, cover, and refrigerate
combine tomatoes, bell peppers and jalapeno peppers with the vinegar. Cover
combine shrimp, oil, half the jalapeno, half the garlic, and zest
ime juice, tequila, olive oil, Cointreau, garlic and jalapeno.
Place split
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.
cup cilantro, garlic and jalapeno in 2 tablespoons butter over
Place the tequila in a large, glass dish. Add the lime and orange juice, chili powder, jalapeno, garlic and salt and pepper and mix well.
Place the chicken in the tequila mixture and stir to combine. Cover and place in the fridge for 4-6 hours to marinate.
Heat a non-stick griddle pan over a high heat. Remove the chicken from the marinade and cook for 5-6 mins on each side or until cooked through.
Divide the chicken mixture between four serving plates and scatter over the chopped herbs. Serve with salad.
Using a mortar and pestle, grind 4 slices jalepeno, 4 slices cucumber into 1/4 cup sugar. Pour mixture into a shaker. Add tequila, Cointreau and lime juice. Fill shaker with ice and shake heavily. Rub rim of 4 highball glasses with lime wedges and coat with salt. Fill with ice. Give the shaker one more shake and strain contents into each glass. Garnish with jalapeno and cucumber slices.
small bowl, combine the tequila, lime juice, orange juice, 2
Add green bell pepper and jalapeno peppers to onion mixture; cook
Combine the tequila, lime juice, orange juice, chili powder, minced cilantro, jalapeno pepper
In a bowl, pour in the olive oil, tequila, and citrus juice.
Ream the limes to get all the juice and add enough orange juice to get a full cup.
For herbs, remove the leaves and put them whole in the marinade.
Add jalapeno.
Add the zest of one lime and an orange.
Add salt and pepper.
Heat a skillet over medium high heat.
Add enough canola oil to coat, then add chiles, jalapeno, cactus, and onion.
Saute until onion starts to become transparent.
Turn off heat.
In a blender, combine tequila, lime juice, orange juice, cheese, egg substitute, sugar, and salt.
Blend until smooth.
Add blended mixture to skillet and reheat over low flame, stirring constantly.
Simmer (continuing to stir) until juice starts to thicken.
Serve over meat of your choice.
lime rind and juice, tequila, chili powder, oil, jalapeno pepper, garlic, salt
Saute sliced garlic, jalapeno pepper and chicken strips or shrimp in oil until tender.
Remove from pan.
Add tequila to hot pan and allow alcohol to evaporate.
Add flour and stir until smooth.
Add cream, chicken base and cilantro.
Bring to boil. (Careful not to scorch or burn!)
Lower heat and simmer until sauce is reduced by 1/2 and begins to thicken.
nch thick slices.
Combine tequila, 1 tbl lime juice, and
nd add cilantro, garlic and jalapeno and stir cook for 2