The Strawberry Margaritas with candied jalapeños are the perfect addition to your Cinco de Mayo celebration. I just love the combination of sweet and spicy to change things up a bit. You can make extra candied jalapeños and put them on your tacos or quesadillas to kick things into high gear. However, don’t make the same stupid mistake that I did!
Oh yes…I have the WORST case of hot pepper hands ever!!! I didn’t know this was a real threat! Especially, since it didn’t happen the 2 other times I made candied jalapeños. What the @#$$@#$@%…I am still in pain 6 hours later. My hands literally felt like they were on fire. Luckily, I found a comment online about using lime juice and salt as a remedy. I finally feel like I don’t have to scream anymore. PSA announcement…please be careful with your hot peppers folks…wear some gloves, sandwich baggies, finger condoms, or whatever…lol!
Sorry, it has been a cocktail kind of afternoon/evening. It started with these Strawberry Margaritas and ended with a Blueberry Purple Rain Martini. I think another one is in order right now to dull the pain! Maybe I will take a milk hand bath after this. I have such a love/hate relationship with jalapeños right now. One thing is for sure, my husband will be doing all the hot pepper cutting from now on!
Anyhow, margaritas are one of my absolute favorite cocktails and I love to load them up with fresh fruit. This lovely drink has plenty of fresh strawberries, so there is no need to feel guilty. You get your daily serving of fruit with a side of golden tequila. This is perfection in a glass!
- Candied Jalapeños:
- 1 C. Jalapeño Peppers; thinly sliced horizontally with seeds removed
- 1/3 C. Light Corn Syrup
- 1 Tbsp. Water
- 1/4 Tsp. Salt
- Green food coloring optional
- Strawberry Margarita:
- 2 1/2 C. frozen or fresh strawberries
- 4.5 Oz. Gold Tequila
- 1/3 C. Fresh Lime Juice
- 1/4 C. Orange Juice
- 2 Tbsps. Agave Nectar or Sugar
- 2 C. Ice
- 1/4 C. Raw Sugar for rim optional
For the Candied Jalapeños:
Add the jalapeños, corn syrup, water, salt and food coloring to a small saucepan.
Heat on Medium/High and stir frequently for around 5 minutes until jalapeños have softened and liquid has thickened.
Remove from pot immediately and transfer to a mason jar.
For the Margarita:
Dip rim of the margarita glasses in water and then on a plate of raw sugar until coated.
Add all ingredients to a blender (including a few candied jalapenos if desired) and blend until ice is crushed and drink is smooth.
Top margarita with desired amount of candied jalapeños.