Jalapeno Margarita

Jalapeno Margarita

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Recipe by https://showmetheyummy.com/ Course: Drinks


Prep time



A jalapeno margarita recipe with homemade jalapeƱo infused tequila! These jalapeno margaritas are strong, have no added sugar, and really pack a punch!


  • Jalapeno Infused Tequila
  • 750 mL Tequila

  • 3 Large Jalapenos

  • Cocktail
  • 4 Pineapple Chunks

  • 1/2 Ounce Triple Sec

  • 1/2 Ounce Freshly Squeezed Lime Juice

  • 1/2 Ounce Freshly Squeezed Lemon Juice

  • 1 Ounce Pineapple Juice

  • 4 Ounce Jalapeno Infused Tequila


  • Start by infusing your tequila with jalapenos. Slice three whole jalapenos and place in the bottom of a jar. Pour an entire bottle of tequila on top of the jalapenos. Screw the lid on and shake for thirty seconds. Set in a cool, dark place (like your pantry) for at least one day, but up to a week. I infused the tequila for 2 days, before I thought it was spicy enough, but we, um, taste tested after 24 hours. The longer the tequila and jalapenos sit, the spicier it will be.
  • Once the tequila has reached the desired spice level, strain the mixture, discard the jalapenos, and place the tequila back into the mason jars, or whatever bottle you want to store the tequila in.
  • Start with canned pineapple. Take pieces of pineapple chunks and muddle them in the bottom of a cocktail shaker.
  • After you’ve muddled your pineapple chunks, fill the shaker 1/4 of the way up with ice and pour in freshly squeezed lime juice, lemon juice, pineapple juice – from the can – triple sec, and of course, your jalapeno infused tequila. Give it a good shake.
  • Now, strain the cocktail into a glass that’s been filled with ice, or if you like pulp, don’t strain it and just pour everything in! If you want to rim the glass with salt (is it even an option not to?!), place salt onto a plate and set aside. Take an empty glass and rub the rim with a lime. Now just roll or twist the rim in salt! Fill with ice and pour in the jalapeno margarita!

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