Cucumber and Habañero Chili Margarita

From Executive Chef Guillermo Carmona of the Velas Vallarta Resort in Mexico, a recipe for a cool and refreshing Cucumber and Habañero Chili Margarita.

Cucumber and Habañero Chili Margarita

Prep Time

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Cook Time

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Serves

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From Executive Chef Guillermo Carmona of the Velas Vallarta Resort in Mexico, a recipe for a cool and refreshing Cucumber and Habañero Chili Margarita.

Ingredients

  • 8 ounces tequila
  • 4 ounces Cointreau
  • 2 ounces simple syrup
  • Pinch Tajin chili (can substitute coarse sea salt)
  • Pinch salt
  • 10 lime wedges
  • 1/2 cucumber
  • 1/2 habañero chili
  • 4 cups ice

Preparation

  • 1 Wash all fresh ingredients.
  • 2 Peel the cucumber and remove the seeds.
  • 3 Cut the Habañero Chili in half, removing the seeds.
  • 4 Squeeze the limes to make a fresh juice.
  • 5 Mix the ingredients with ice and blend until forming a frozen drink.
  • 6 Rim a glass with salt and Tajin chili, fill with frozen Margarita and enjoy its refreshing taste.

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