Frozen Pineapple Jalapeno Margaritas
Hey friends I think you went and celebrated the 4th of July without me this weekend.
I wasn’t there. I was very late to the party… in fact I didn’t make it at all.
I thought we were all being normal and celebrating on the actual 4th until I returned to my hotel after the longest and hottest Dallas Texas weekend work day to find literally (not literally) everyone at the pool in their bikinis and espadrilles (sos) having what seemed to be either the time of their lives or the time of their lives faked enough for Instagram. Either way I ate popcorn in on my hotel bed alone trying to talk myself into a shower while listening to the party downstairs.
All of this to say… well done. Way to summer.
I’m here a little late, but hopefully not too too late with a party margarita for you and us.
And also… bikinis and heels. Is that a thing still because I think I unsubscribed from that about 12 years ago. I dunno… what do I know.
So the thing about home margaritas is that you’re at home and likely there’s no one to bring you barrels full of corn chips and guacamole. You’re going to have to plan ahead for success. Since you’re making an entire pitcher and margaritas, might as well invite some friends to join (and obviously – request that they bring chips and salsa and maybe burritos).
Here’s what you’ll want to make these margaritas just right:
• frozen pineapple chunks – either pineapple you’ve peeled and sliced yourself and frozen (GO YOU!) or store bought frozen pineapple chunks (I feel like organic is best and really quite fine).
• lime juice – a lot of it and always freshly juiced from real limes. We’re worth it.
• silver tequila and triple sec orange liqueur
• fresh orange juice
• coarsely chopped fresh jalapeño, seeds removed and discarded. The jalapeño, even without the seeds, will add a bit of heat. I added the whole jalapeño because I like things spicy but half of a jalapeño would be just perfect!
• a salty sweet mixture to rim the glasses: coarse salt, granulated sugar, and chili lime powder I found at Trader Joes.
Ok ok frozen things first:
a few cups of ice cubes + a pound of frozen pineapple chunks.
The frozen pineapple will make the margaritas extra smooth (frozen fruits blend smoother believe it or not), and surprisingly creamy.
I added a whole jalapeño (without those extra spicy seeds). The jalapeño itself holds plenty of spice so half of a jalapeño will do just fine to add enough pleasing heat.
All the liquids: just under half a cup of fresh lime juice + just under half a cup of (YAY!) silver tequila + triple sec and orange juice.
Plenty of sweetness comes from the pineapple, triple sec and orange juice. The jalapeño adds a nice spice balance.
Mmmmkay, you ready?
I have one too many stories about the time a blender lid came off the blender MID-BLEND and listen… I don’t need any more stories so now I always have my hand on top of the blender lid.
You just neeeever know.
Blended to smooth and then get to the glasswork.
I rimmed each glass with a combination of coarse salt, granulated sugar, and a chili lime spice.
Salty, sweet, spicy it’s everything!
Smooth and pourable and inherently on that frozen margarita time clock because it’s summer and we’re all melting… each and every one of us, margaritas included.
I’d also like to add that these margaritas would be equally delicious made with frozen strawberries or frozen mangos. The trick is to keep the fruit frozen before blending. Listen… it’s obviously like rocket science, but just a little bit easier and more delicious.