Honey Jalapeño Margaritas & The Little Jalapeño Plant That Could!
Tonight we are serving up some seriously delicious Honey Jalapeño Margaritas made spicy with jalapeños harvested from my garden. My little backyard garden has been a true source of light for me. I started it back in July and things have been blooming, albeit slowly. Thus is life though, at least for me, things happen slow sometimes. I started on a whim after seeing my grandma fall in love with her own garden in Costa Rica. Her deep love for her plants inspired me. Most of our conversations revolve around what is happening in her backyard and her outside space serves as a therapy of sorts for her. Especially during this wild year. I wanted to feel that love myself. I wanted to feel that pride after fostering a plant to grow and possibly produce edible fruit. So I went on my way and haven’t looked back. I’ll share more about that garden journey soon, but for now we shall make MARGARITAS with the fruits of my garden labor!
Now this little jalapeño plant I didn’t grow from seed. I bought it at the nursery as a tiny baby and I transplanted it into my in-ground garden bed. I ended up having some pest issues with my in-ground garden at the start and in efforts to save my jalapeño plant I transplanted him AGAIN into a random pot. It was here in this tiny pot that he produced FIVE jalapeños. They were on the smaller size, maybe the size of the palm of my hand. But still delicious and my pride level shot through the roof. I’m still not sure if five jalapeños is thought to be a good harvest from a single plant. In my book it is.
To start you have to steep the jalapeño in tequila for at least six hours, overnight is best. The addition of honey is EPIC and cuts the spice perfectly. Let’s get into it …
Honey Jalapeño Margaritas
Ingredients
1 cup of tequila
1 small jalapeño or large jalapeño cut in half
Limes
1/2 cup Stonyfield Organic Plain Yogurt
2 tsp vanilla
1 tsp cinnamon
2 1/2 cups flour
1/2 tsp baking soda
1/4 tsp salt
2 cups green apple diced
Squeeze of lemon or lime
Directions
What You Need; 1 cup of tequila, 1 small jalapeño or large jalapeño cut in half, limes, honey, soda water, sea salt, ice, sliced jalapeño for garnish. I typically don’t like the addition of orange liqueur but that is something you can definitely add.
Step One:
-Start by slicing your jalapeño in half keeping the ribs and seeds, toss it into a glass and pour in your tequila. Let this steep for at least six hours or it is best overnight. The longer you steep the more spicy it will end up being! For this I only infused one cup of tequila, but you can obviously infuse more depending on how many drinks you are making. Remember, the more the tequila you infuse you may want to add in a second jalapeño if they are on the smaller side. Or just use one large one. ;)
-Once you have your infused tequila, rim your glasses with honey and salt. If you aren’t into salt you can skip this part. One plant for salt, one for honey. First dip the rim into the honey and then into the salt.
-Add ice into the glasses and add 1 ounce of your jalapeño infused tequila. Or add however many shots you’d truly like. Make it double! ;)
-Drizzle in a bit of honey for some sweetness. It will dissolve slowly in your drink to perfection.
-Squeeze 1 whole lime directly into your glass! It is best to use fresh lime juice here, but if you don’t have that you can add about 2-3 ounces of limeade or bottle lime juice. I do love extra lime and end up juice about 2 limes in mine.
-Top with your favorite soda water. Ours will forever be Topo Chico!
-Add in a few slices of jalapeño and enjoy. This drink is definitely spicy and not too sweet which I like. Feel free to add more or less of what you love the most.
