Jalapeno Margarita Hot And Sour Mix Recipes
JALAPENO MARGARITA HOT AND SOUR MIX
Given to me personally after much whining, begging, and eye-lash fluttering by Michael Thompson of Michael's Restaurant and Ancho Chile Bar in Fort Worth, Texas. This is used to make his once infamous, signature Jalapeno Margarita which they no longer serve except by request... if you're lucky! So simple... who would have thought?
Provided by CheCheCherie
Categories Beverages
Time P1DT10m
Yield 4 cups
Number Of Ingredients 2
Steps:
- 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!
Nutrition Facts : Calories 4.2, Fat 0.1, Sodium 0.1, Carbohydrate 0.8, Fiber 0.4, Sugar 0.5, Protein 0.2
ROASTED JALAPENO MARGARITA
Provided by Guy Fieri Bio & Top Recipes
Categories beverage
Time 25m
Yield 1 cocktail
Number Of Ingredients 9
Steps:
- Over a hot grill, toast the jalapeno until lightly blistered on the outside and fragrant. Slice into 1/4-inch-thick wheels.
- In a cocktail shaker, add 2 slices roasted jalapeno, ice and the Homemade Sour Mix. Muddle, then add the tequila and the juice of 1 lime wedge. Shake. Rim a margarita glass with the wedge of a lime and salt, if using. Serve over ice. Garnish with a lime wheel.
- Combine the sugar and 1 1/2 cups water in a saucepan. Bring to a simmer until the sugar dissolves. Remove from the heat and cool. Add the lemon and lime juice. Chill until ready to use.
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