Home Style Austin’s Spicy Margarita Recipe

A Spicy Margarita Recipe from Home Style AustinWhen In Margaritaville, Texas…

It’s hard to believe that the history of the margarita dates back to less than 100 years ago. While the history of the margarita seems to have a bit of a blurred origin, we can all agree that shaken, stirred, salted, on the rocks, frozen, skinny, spicy and everything in between – to many the margarita is the official drink of Texas (sorry, beer).

While margarita choices seem limitless, my family’s favorite is our spicy margarita recipe – it packs a deep and delicious warmth that will likely have you asking for seconds … and a 10 gallon hat or sombrero so you can throw them into the air.

Foodie Tips:

Tovolo King Cube Ice Mold

Decisions! Decisions! Decisions!

  This is a drink best served fresh so avoid preparing them in large batches ahead of time. My #1 margarita house rule: The best margaritas are served cold, cold, coooooold! To arrive at the coldest drink possible I place my margarita glasses in the freezer for at least 15 minutes between servings. I also use a cocktail shaker – inside it I place a giant cube of ice from my prized Tovolo king cube ice mold. A few shakes later with one cube and any balmy summer day suddenly feels like a skip through the park in the crisp of fall!

* You can find Tovolo ice cube molds at Downtown Austin’s spirited Serve Gourmet or at Bed Bath & Beyond

  This recipe can be doubled but I suggest you refrain from doubling the jalapeño slices until you’re sure you like the heat on your first batch. Your lips and tongue may thank you.

Spicy Margarita Recipe Ingredients

Ingredients: 

3  |  Fresh Jalapeño Slices, ⅛ Inch Thick (include the seeds)
2 Ounces  |  Tequila (my house staple is Jose Cuervo Silver)
¾ Ounce  |  Grand Marnier
¾ Ounce  |  Triple Sec (I use Hiram Walker)
2 Ounces  |  Fresh-Squeezed Lime Juice
To Garnish  |  Extra Lime Wedges
To Garnish  |  Salt
To Serve  |  Ice (Cubed, Crushed or None) – Optional

Directions: 

0. Place your margarita glasses in the freezer to chill them up.

1. Gather your liquor and prepare your lime juice.

2. In a cocktail shaker place the 3 slices of jalapeño. Top with your ice cube. Pour in the tequila, Grand Marnier, Triple Sec and lime juice. Cover the shaker and give it a few ferocious shakes. Set aside.

3. Run a lime wedge along the rim of your chilled margarita glass. Optional; run the rim in a small bowl of the salt to coat the rim (I usually only salt 1/2 the rim). Add ice (optional).

4. Give your shaker a few new shakes and pour your spicy margarita mix into the glass. Top with a lime wedge (squeezed on top or served unsqueezed on the rim) and serve.

Yield: 2-4 spicy margaritas depending on the size of your glass and your love for this drink!

Austin Realtor Joe Paul Reider




~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.

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SXSWern Soup Recipe

SXSWern Soup Recipe From Home Style Austin

A Texas Trifecta 

Since Austin is home to one of the largest conferences in the world, we pay tribute to SXSW with our favorite Southwestern-inspired soup.

Great Things Come In 3s

Interactive, Film and Music are to SXSW as food, design and landscape are to Home Style Austin. This recipe? Turkey gets spiced up with its 3 tastiest BFFs: Black beans, corn and roasted red pepper. The end result? It’ll have your tummy doin’ the Texas 2-step, er, 3-step!

Foodie Tips:

  • Roast your red pepper on the grill or gas stove top by placing the pepper directly on grill or stovetop over medium-high heat. As the skin turns black, turn the pepper and continue blackening on all sides until the pepper is done. Place the pepper in a paper bag or Ziploc bag or bowl covered with cling wrap and let it steam for 15 minutes. Peel the skin off and discard, remove the seeds, then dice the pepper.
  • If you want to enjoy this recipe on the SXSWern fast track, you can substitute the fresh corn, roasted pepper and black beans with 1-2 bags of Bird’s Eye frozen Southwest Blend Veggies. I like the roasted fresh track because of the smoky pepper flavor.

Ingredients: 

Dash  |  Extra Virgin Olive Oil
1 Pound  | Lean Ground Turkey
1  |  Roasted Red Pepper, Diced
1 Cup  | Frozen  Corn
1 Can (15 Ounces)  |  Ranch Style Black Beans
1 Can (15 Ounces)  |  Hunt’s® Tomato Sauce-No Salt Added
2 Cups  |  Low Sodium Chicken Broth
1 Can (10 Ounces)  | Original Flavor RO*TEL Diced Tomatoes and Green Chilies (undrained)
½ Teaspoon  |  Taco Seasoning Mix
To Garnish  |  A Squeeze Of Lime
To Garnish  |  Fritos Corn Chips Want In On The Party

Directions: 

1. If you’re preparing this recipe with fresh roasted peppers, prepare the red pepper (directions above). While the roasted pepper is resting…

2. Lightly pour some olive oil into the bottom of a large saucepan and warm the oil.

3. Add the turkey and cook about 5 minutes stirring occasionally until crumbled and no longer pink.

4. Add the roasted diced pepper and corn to the turkey; cook and stir 3-5 minutes until tender.

5. Add the next 5 ingredients and simmer 10 minutes.

Garnish and serve warm. Enjoy!

~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.

 Love Food? In a click and a scroll you can visit more of my family’s favorite recipes!