While margaritas are quintessentially Mexican. According to some, their exact origin isn’t definitive. Because of my ties to Tijuana, Baja California & from what my Mexican friends have told me, I’m stating that’s the birthplace of the margarita. Agree or not, for most of us who enjoy a well-made margarita, the whys are wherefores are inconsequential. This jalapeno pineapple margarita recipe has a little spunk to it: using fresh jalapenos & fresh lime juice combined with pineapple juice, silver tequila & triple sec. Served over ice with a play on the salted rim.
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As a bonafide made-from-scratch margarita lover, I abhor the blended, diabetes-inducing drinks posing as margaritas that are so oft served in restaurants & bars. But we all have our thing right? I’m certainly not a purist so if that’s your thing – good luck to you & who am I to judge?! I’m not claiming this particular cocktail recipe to be traditional, but it’s very good. I know because I’ve enjoyed it many times over. Here are a couple more cocktails to enjoy: Strawberry Limoncello Margaritas (decisively not traditional, but who cares right?) & Long Island Iced Tea.
pineapple jalapeno margaritas
Ingredients
- 2 cups pineapple juice plus pineapple for garnish (optional)
- 2 jalapenos, sliced plus extra for garnish
- 1 cup fresh lime juice about 5 to 6 limes
- 1 cup tequila I used white, agave tequila
- 1 cup triple sec or another orange liqueur such as Cointreau
- lots of ice
SALTY SWEET CHILI RIMMER
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika optional
- small lime wedges for running around the glass rims
- Combine 1/2 cup of pineapple juice & jalapeno in a glass or straight-sided container. Use a wooden spoon handle or a ‘muddler’ & muddle the pineapple & jalapeno together – pressing down on the jalapeno to extract its juice.
- Strain the mixture through a fine metal strainer into a large jug; discard the jalapeno. Add the remaining pineapple juice, lime juice, tequila & triple sec; stir to combine.
To make the rimmer:
- Combine sugar, salt, chili powder & paprika in a small bowl. Sprinkle onto a small, flat plate. Take the lime wedge & run it around the rim of each serving glass. Turn each glass upside down in the mixture & turn the glass to coat the rim.
- Carefully fill glasses with ice. Pour the margarita over the ice. Garnish with a slice of jalapeno & pineapple. Makes about 5 cups.
We had these drinks, alongside your jalapeno poppers, with cucumber slices, for lunch today. For some, maybe too much spice, but not for us. Delicious. I saved the muddled jalapenos to put on our pizza – win win!
Fabulous! Glad you enjoyed them. And great idea of repurposing the jalapenos.