Can we talk about what I always blab about at parties when I have a margarita in my hand? I brag about how the frozen margarita was invented in my hometown of Dallas. I smugly sip my margarita and lick my salt mustache. And then I peer-pressure everyone else to put a margarita in their own hand. When something tastes delicious, I want everyone to enjoy it.
That’s how I feel about these peach jalapeño margaritas—I want to make one for everyone! The spiciness from the jalapeño gives the same burn as tequila, but with a fruity note. You could even make these without the tequila since they still have the ‘cocktail’ taste.
The heat from the jalapeño comes from the simple syrup. I added half of a fresh jalapeño to the simple syrup and pressed it with a wooden spoon to extract as much flavor as possible.
The jalapeño simple syrup is so delicious that I’ve been doubling the recipe and stirring it into lemonade. I can’t get enough sweet-heat right now!
Want more margarita deliciousness in your life? Try my margarita pie with pretzel crust and tequila-laced whipped cream.
Yields 2 cocktails
- 1/2 cup sugar
- 1/2 cup water
- 1/2 of a fresh jalapeno, sliced in half
- 2 ripe peaches, pitted and diced
- 2 tablespoons fresh lime juice
- 1/4 cup jalapeño simple syrup
- 1-2 shots of silver tequila
- extra lime juice for the rim of the glass
- salt or sugar for the rim of the glass
- First, make the simple syrup: in a small saucepan combine the sugar, water and jalapeño. Bring to a simmer while smashing the jalapeño with a wooden spoon to extract the flavor. Once it boils, remove from heat and let cool completely. Transfer to a container and chill in the fridge until ready to use.
- To make the margaritas: blend the diced peaches, lime juice, 1/4 cup of the jalapeño simple syrup, and tequila in a blender. Add a handful of ice cubes and blend until slushy. Enjoy garnished with lime and jalapeño slices.