Grilled Peach and Jalapeno Margarita
The recipe Grilled Peach and Jalapeno Margarita can be made in about 15 minutes. This beverage has 359 calories, 2g of protein, and 0g of fat per serving. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 2 and costs $4.21 per serving. 126 people found this recipe to be tasty and satisfying. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is brought to you by Creative Culinary. Head to the store and pick up sugar syrup, lime wedges, peaches, and a few other things to make it today. With a spoonacular score of 33%, this dish is not so great. Similar recipes include Fresh Peach Jalapeño Margarita, BBQ Margarita Chicken Tostadas with Sweet Jalapeno Margarita Salsa, and Grilled Peach Salad with Jalapeño Vinaigrette.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 5 minutes
Ingredients:
4 oz brown sugar simple syrup (mix ½ cup water with ½ cup brown sugar and heat until sugar has dissolved. Refrigerate until chilled)
1 jalapeno pepper
4 oz fresh lime juice
Lime wedges and peach slices for garnish
2 large peaches
4-6 oz tequila (Blanco, silver or reposado)
Equipment:
grill
Cooking instruction summary:
Grill the peaches and jalapeno on a grill at medium high heat. Rotate the jalapeno to insure it is grilled evenly on all sides. Once the peaches are sizzling and the jalapeno is nice browned; remove from heat to cool.Remove the blistered skin from the jalapeno and peel the skin from the peaches (should pull off easily after being grilled).Combine the peaches, jalapeno, brown sugar simple syrup, lime juice and tequila together in a blend and blend until smooth. Put the mixture into the fridge to chill for at least an hour.Rub the rims of glasses with a cut lime quarter and dip in mixture of brown sugar and margarita salt (or kosher salt). Fill the glasses with ice.Pour mixture into glasses and garnish with a lime wedge and peach slice.
Step by step:
1. Grill the peaches and jalapeno on a grill at medium high heat. Rotate the jalapeno to insure it is grilled evenly on all sides. Once the peaches are sizzling and the jalapeno is nice browned; remove from heat to cool.
2. Remove the blistered skin from the jalapeno and peel the skin from the peaches (should pull off easily after being grilled).
3. Combine the peaches, jalapeno, brown sugar simple syrup, lime juice and tequila together in a blend and blend until smooth.
4. Put the mixture into the fridge to chill for at least an hour.Rub the rims of glasses with a cut lime quarter and dip in mixture of brown sugar and margarita salt (or kosher salt). Fill the glasses with ice.
5. Pour mixture into glasses and garnish with a lime wedge and peach slice.
Nutrition Information:
covered percent of daily need
