Watermelon Jalapeno Margaritas

Me: Why don’t we have margaritas with our fajitas this weekend?
BK: OK.
Me: Are you sure?
BK: Yes.
Me: Really?
BK: Yes.
…
BK: Unless you make some “weird” margarita.  Then I’ll just have beer.
Me: Beer it is.

And that is how I came to drink quite a few watermelon jalapeno margaritas this weekend.  (Don’t judge…there is only so much you can (should) scale down a recipe!)

The watermelon is super refreshing and the jalapeno leaves a little bit of a kick in your mouth.  Yummmmmmmm!!  We made it a meal with fajitas and refried beans and I can think of few better ways.  Although fresh is better, in this and all other recipes with lemon and/or lime juice, if you don’t have the time or inclination to squeeze your own, bottled is more than fine.  I recommend serving the margaritas ice, ice cold — my reuseable ice cubes worked wonderfully because this drink gets watered down very quickly.  Of course you can use regular ice cubes, but don’t let the drink sit for too long (if this is a problem, we need to talk).

Ingredients:

4 cups cubed watermelon
1-2 tablespoons sugar, depending on sweetness of watermelon
6 tablespoons lime juice (from 2-3 limes or a bottle)
8 ounces tequila
7 ounces Triple Sec, divided
8 thin slices jalapeno
3 tablespoons coarse salt
1 teaspoon chili powder
lime wedges for garnish, if desired

Directions:

In a blender, puree the watermelon and sugar until smooth.  Pour the puree through a fine mesh strainer.  Transfer the liquid to a pitcher and add the lime juice, tequila, 6 ounces of the Triple Sec and the jalapeno slices.  Stir to combine and let sit for at least 2 hours.  (This amount and time with the jalapeno will give the drink a little bit of a kick.  For more punch, add additional jalapeno slices and/or let it infuse for longer before serving.)

When ready to serve, combine the salt with the chili powder in a shallow dish.  In a second small plate, add the remaining 1 ounce of Triple Sec.  Dip the rims of 4 glasses in the Triple Sec, then coat them in the salt and chili mixture.  Divide the margarita between the 4 glasses and garnish each with a lime wedge.

Adapted from The Food Network.

About these ads