Strawberry Jalapeno Margaritas


6249774_origHello summer.  I love you because you signify sunny days and birthday celebrations, but mostly because you don’t hesitate to bring the heat.  Sometimes, however,  it can be unbearable! I once learned something fascinating.  Spices and peppers grow in the hottest climates in the world, because they are actually used as ailments to tolerate extreme heat. When you bite into them, they cause you to sweat, and when the wind blows, it cools you down.  That concept amazes me.
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 Serve1335595_orig

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