Pineapple-Chile Margaritas

I know, I know.  It’s supposed to be Meatless Monday.  Technically, it still is.  I mean, this recipe is vegetarian.  Does it count as a meatless meal?  I guess that depends on who you ask.  I mean, it does have pineapple, which is a fruit.  It also has jalapeno, which is clearly a vegetable.  I doubt I’d get a nutritionist’s stamp of approval for saying this, but it’s summer.  What’s one night of margaritas for dinner gonna hurt?

These have such a unique flavor.  When I saw the recipe, I knew it could be a great addition to my 24×24 “Some Like it Hot” party, but I knew I’d need a test run of them (bummer…more margs).  I honestly wasn’t sure what to expect from them.  The original recipe calls for them to be served on the rocks, but I didn’t care for the texture.  When I added ice and turned them into frozen drinks, they instantly became big winners.  The texture became more familiar and the heat was muted by the ice, leaving the jalapeno as a last note on the back of your throat.  I’m so glad to say these babies will be a new favorite!

Pineapple-Chile Margaritas

adapted from Bobby Flay, Mesa Grill Cookbook

Ingredients:

2 c. fresh pineapple juice

1 c. fresh pineapple chunks

1 jalapeno, seeded and chopped

6 oz. reposado tequila, such as Hornitos

1 1/2 c. ice

Directions:

1.  Place all ingredients except ice in the blender.  Process until ingredients are well blended.  Add ice and blend until completely broken down.  Enjoy immediately.  Serves four.

Apparently making margs is serious business.  Come on, Kelsey, smile!

three years ago: all-American berry bundt cake