So although it seems counter productive to eat spicy food that burns your tongue, according to that theory it’s actually helpful. And because my favorite Indian joint requires a whole hour commute, I made these Strawberry Jalapeno Margaritas instead.
They’re the perfect summer treat. The first time I tried strawberries and jalapenos together, it was at a small, hippy bakery somewhere out it north Texas. I then ripped the idea, and made little strawberry jalapeno hand pies, which had a wonderful balance of flavors. I saw the two together again at a mixology bar in Uptown. It makes me wonder if the marriage has been acknowledged everywhere as a successful pairing.. Probably so. Anyways, for those who haven’t tasted them together, here’s a yummy recipe to slip into your repertoire!
Makes 2 margaritas
- 6 large frozen strawberries (hulled)
- the juice of 2 large limes,
- 3 tbsp of grade A maple syrup
- and a half of a jalapeno (seeds removed)
Stir in 4 oz of tequila
In a separate bowl
muddle 6 fresh strawberries(hulled) . Stir them into the tequila mixture.
Rim two glasses with a sea salt/lime zest mix:
- 1 part lime zest + 1 part sea salt.
Pour over blended ice and Serve