Happy National Margarita Day + Spicy Jalapeño Margarita Recipe

Jalapeño Margarita at Hollywood's Loteria Grill
Let me start with this: Our idea of "National Food Days" has gotten out of control. Case in point: There's "Something on a Stick Day" (March 28), "Lima Bean Respect Day" (April 20), and even "TV Dinner Day" (September 10).

Whatever happened to days that brought attention to national favorites like pizza, S'mores and apple pie? It's in that spirit that I'd like to go back-to-basics and celebrate an (inter)national past-time: The classic Margarita.

For most of the country, February might not be the ideal time to enjoy a frosty beverage. I disagree. Anyone worth their salt(ed rim) knows that high quality tequila is the perfect antidote to freezing temperatures, especially when it's infused with the spicy heat of a jalapeño pepper and topped with a salted chili rim. So forget going out to celebrate National Margarita Day; make my favorite spicy jalapeño margarita recipe and warm up in the comfort of your own home. ¡Salud!

Spicy Jalapeno Margarita
Adapted from Food + Wine Magazine
Makes 6 servings 
  • 1 jalapeño, poked with a knife
  • 1 1/3 cups Silver Herradura or Patron tequila
  • 1 cup Grand Marnier
  • 1 cup fresh lime juice (10 limes)
  • 3 tablespoons superfine sugar
  • 3 tablespoons coarse salt
  • 1 teaspoon chili powder
Make the margarita mix: In a jar, steep the jalapeño and tequila; seal and keep at room temperature for 3 days. Strain the tequila into a large pitcher and discard the jalapeño. Stir in the Grand Marnier, lime juice and sugar.

Salt the rim: When ready to serve, combine the salt with the chili powder in a shallow dish. In a second small plate, pour a tiny amount of the margarita mix. Gently dip the rims of 6 glasses in the margarita liquid, then immediately dip in the salt and chili mixture. Fill six glasses with ice and divide the margarita mix equally between them. Serve and enjoy!


  1. I will have to make this for my son, it's right up his alley!

  2. Awesome recipe here, best of all the many I found. Being a true chilehead, I didn't just poke the jalapeño, I pounded it to pulp before marinating it and used fresh rounds for garnish. That chile salt mix is truly inspired. You win the link for my jalapeño margarita blog post.


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