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Strawberry Margaritas with Candied Jalapeños

A frozen Strawberry Margarita topped with candied jalapeños.
Course Cocktail
Servings 2
Author Holly-3 Yummy Tummies

Ingredients

  • 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

Instructions

  1. For the Candied Jalapeños:
  2. Add the jalapeños, corn syrup, water, salt and food coloring to a small saucepan.
  3. Heat on Medium/High and stir frequently for around 5 minutes until jalapeños have softened and liquid has thickened.
  4. Remove from pot immediately and transfer to a mason jar.
  5. For the Margarita:
  6. Dip rim of the margarita glasses in water and then on a plate of raw sugar until coated.
  7. Add all ingredients to a blender (including a few candied jalapenos if desired) and blend until ice is crushed and drink is smooth.
  8. Top margarita with desired amount of candied jalapeños.