Taking It Easy
Typically, I try to get a few new recipes on here each month. That goal was not fully accomplished last month and, honestly? I have no regrets. Summer has brought lots and lots of pool time, neighborhood gatherings, and board games. Yes, I still work full time as well. Creating blog posts requires testing and retesting recipes, photographing dishes, editing those photos, and typing out content associated with the recipe. After all of that is accomplished, the work begins on promoting said recipes on social media. Last month I was still cooking and creating in between fun and work. But, I am just now finding time to get photos and the rest of the details sorted out. The first recipe on the list is these Watermelon Jalapeño Margaritas.
Margaritas
I moved to Texas ten years ago and the first drink I had was a margarita. So, it only seems fitting for these Watermelon Jalapeño Margaritas to be my first alcoholic drink on this site. I love the light sweetness of watermelon combined with the spice from the jalapeño. I’ve opted for this margarita to be served on the rocks rather than frozen. This makes it easier to customize the heat for each individual drink. Want extra fire in your glass? Use several slices of jalapeño and/or include the seeds. Can’t take much heat? Limit yourself to a single jalapeño slice and exclude the seeds. Regardless of your preferred heat level, I know you’ll enjoy these watermelon jalapeño margaritas.
Watermelon Jalapeño Margaritas
Equipment
- Blender
Ingredients
- lime wedges and tajin or salt for rim of glasses
- 1-2 jalapeños, sliced
- 4 cups watermelon
- 1½ cups tequila
- ¼ cup orange liquor
- juice of 2 limes
- optional garnish: small watermelon slices, lime wedges, jalapeño slices
Instructions
- Rim of each glass with a lime wedge and tajin or salt.
- Muddle two or more jalapeño slices (depending on how much heat you want in your margarita) in the bottom of each glass then top with ice.
- In a blender, combine watermelon, tequila, orange liquor, and lime juice. Pour into glasses, garnish as desired and serve.
Notes
- I muddle the jalapeños with the end of a wooden spoon.
- You can cut a watermelon in half and scoop your four cups out with the measuring cup itself.
