It works JUST fine, and you can grill the jalapeños as you grill the pineapple to save a little time. I used a grill pan over medium-high heat to grill my pineapple, as our grill is currently awaiting replacement parts. They go really well with my creamy black beans, too! If you’re wanting more of a dinner option, I’d throw a pork loin in the crockpot and make either carnitas tacos or carnitas sliders. It has tomato, garlic, onion, jalapeno, cilantro, lots of salt and pepper, and it literally makes me drool just thinking about it. If you’re looking to snack while you imbibe, I highly recommend sharing some of my favorite guacamole recipe from Mark. ![]() It also has agave, grilled pineapple, and grilled jalapeño. *ahhhh* <– (That’s just the margarita gods singing blissfully into the beaming rays of summer sunshine.) So, this margarita is full of the usual suspects: good tequila, orange liqueur, and lime juice. To kick off the hot weather / summer season, I would love to acquaint you with one of my favorites : grilled pineapple and jalapeño margaritas. But do you know what that means? Margaritas. The two days of spring we had this year were relatively enjoyable, but now we’ve already moved on to summer. Pour mixture into the glass and serve immediately.It’s HOT outside. Add additional pineapple juice or a squirt of agave nectar if needed for sweetness. Pour tequila, lime juice, pineapple juice and Cointreau into a cocktail shaker with ice cubes and shake to combine (you can just stir everything together in a measuring cup if you don’t have a cocktail shaker). Rub a lime wedge around the top edge of the glass and roll it in salt, if desired. Lime wedge and coarse Kosher salt (optional)Īdd cilantro leaves and pineapple pieces to the glass and muddle with a spoon. *Option: If your bottle doesn’t have a big enough mouth to allow you to remove the pepper pieces while leaving the pineapple inside, put the pineapple in the bottle with the tequila first and let that infuse for 3-4 days before adding the peppers.ģ-4 small pieces of pineapple (from the tequila infusing process, also optional)ġ ounce pineapple and jalapeño-infused tequila (or regular tequila) Pour the strained tequila back into the bottle and store in the refrigerator. When the tequila is ready, strain it through a fine-mesh strainer into a bowl with a pour spout, and use a wooden spoon to smash up the pineapple and get some of the extra tequila and pineapple juice down into the bowl. Remove the peppers after about 48 hours, but leave the pineapple in the bottle with the tequila for at least another 24 hours, or up to four more days. Put the cap on the bottle and shake gently, then allow the mixture to sit at room temperature for two days (shaking gently every once in a while, if you remember). Put the pepper and pineapple* pieces (say that 5 times fast) into the empty bottle, then pour in the tequila. Cut the pineapple into pieces that will fit into the bottle you’re using, if necessary. Cut off the stems and quarter the peppers, then remove and discard the seeds and inner membranes. A bit of lime juice, extra pineapple juice and some Cointreau are key, though.ġ small pineapple, cut into spears, or 1 package pre-cut pineappleġ large empty glass bottle (with a mouth large enough to get the pineapple and pepper pieces out once the tequila is ready) ![]() I muddled some of the tequila-soaked pineapple with a few cilantro leaves at the bottom of the glass, but feel free to skip that step if you hate cilantro or you’ve already gotten rid of the pineapple from the bottle. The pineapple gives the tequila some obvious sweetness, and the result is definitely margarita-ready. You can even grill the pineapple, if you want to pump up the sweetness and add a little bit of smokiness. For the pineapple, I bought a package of pre-cut pineapple at the grocery store, but obviously cutting it fresh is awesome. I think it needs an additional jalapeno or serrano (or both) for more of a kick. They gave the tequila a nice pepper flavor but not a ton of spice. I didn’t want my tequila to be undrinkably spicy, so I only used two peppers - one jalapeño and one serrano. And as we learned in the Peep-vodka experiment, infusing alcohol is super easy. ![]() The restaurants around here all seem to have some kind of margarita with a spicy kick, and I’m partial to the pineapple and jalapeño combination. I celebrated a bit early, by infusing some tequila with pineapple and jalapeños in an empty lemonade bottle, as one does. Happy Cinco de Mayo! I hope you’re celebrating with tacos and margaritas!
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