Classic Margarita

Classic Margarita

Spicy jalapeño salt

Brava

Yields 1 cocktail & ¼ cup jalapeño salt

Active Time:

~10 min

Total Time:

~6 hrs 10 min

About this Recipe

It’s hard to beat a classic margarita, but we’re making the case with the addition of jalapeño salt. A little spicy, tart, and sweet, this recipe is a new favorite. We dehydrate jalapeños in the Brava, then blend and mix with salt. The jalapeño salt keeps well in the pantry for up to a year and makes a fun addition to margaritas, spice rubs and marinades. You’ll want to remove the jalapeño seeds before dehydrating - we tested with seeds included and our spice-loving chefs couldn’t handle the heat! If that’s your thing, wear gloves and goggles while handling the jalapeños. When 5 o’clock rolls around, add the jalapeño salt to the rim of a chilled glass, pour your margarita and enjoy!


Ingredients

  • For the jalapeño salt:
  • 9 jalapeños
  • 2 tablespoons kosher salt
  • For the margarita:
  • 1 oz agave nectar or simple syrup
  • 1½ oz fresh lime juice
  • 2 ounces tequila blanco, chilled
  • Ice
  • Additional lime wedges for serving

From Your Pantry

None

Equipment

Brava glass tray

Spice grinder, small blender or mini food processor

cocktail shaker

Nutrition Information

Allergens: None

Tags

  • Chef's Picks
  • Vegetarian
  • American
  • Californian
  • Cocktails
  • Dairy Free
  • Fruits
  • Glass Tray
  • Gluten Free
  • Mexican
  • Recipes
  • Seasonings
  • Spring
  • Summer
  • Vegan
  • Vegetables
  • Weekend
  • Weeknight
  • Winter
  • Year Round

  1. 1

    Make jalapeño salt

    • Halve jalapeños lengthwise, scoop out seeds and membrane, and slice into ¼” half moons.
    • Evenly spread jalapeños on Brava glass tray.
    • Slide glass tray into bottom shelf.
    • Select “Classic Margarita” on your touchscreen and follow instructions.
    • When your food is done, cool jalapeños to room temperature.
    • Grind or blend jalapeños in a spice grinder, small blender or mini food processor until you have a coarse powder mixture.
    • Add dehydrated jalapeños to small bowl, and mix in salt. Store in airtight container until ready to use.

  2. 2

    Make margarita

    • Run lime wedge over rim of glass and dip glass in jalapeño salt mixture.
    • Fill margarita glass with ice.
    • In cocktail shaker, combine agave, lime juice, tequila and a handful of ice; shake vigorously for 10-15 seconds, strain and pour into glass.
    • Garnish with lime and serve.