Jalapeno Infused Tequila
First things first, we must infuse the Tequila with spicy-goodness aka jalapeno peppers. Find a large, air-tight glass jar for storing. I used an old Costco pickle jar (doesn't have to be fancy). Next, find your peppers. I used Tam jalapenos which are a more mild version of the jalapeno pepper. They were free from our garden, so why not?! Cut about 3-4 jalapenos, depending on size, into thin slices.
Add slices, plus seeds if you like it really spicy, to a 750 ml bottle of silver tequila aka clear. Now here is my advice, you don't need the fanciest tequila but do yourself a favor and don't get the cheapest either. I used Casa Amigos because it was sitting in our cabinet for over a year ...don't tell George Clooney.
Once the bottle of tequila and jalapenos are sealed in the jar, store it in a dark, dry place for about 3-4 days. After it has sat, pour it through a strainer than funnel back into its original bottle for easy storing (pro-tip from my master-infuser friend). Now you are ready for some delicious spicy margs!
Rim the glass: Pour a thin layer of seasoned salt and sea salt onto a small plate. Mix the two together. Rub a lime wedge around the top edge of your glass, then dip the glass into the salt so that it sticks, tapping all the way around. Fill the glass with ice and set aside.
Fill a small cocktail shaker with additional ice. Add the tequila, lime juice, Cointreau, and agave. Tightly close and shake vigorously for 30 seconds (it’s longer than you think). Strain into the salt rimmed glass. Enjoy immediately, garnished with lime wedges and additional jalapeno slices!