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On a small plate, combine the kosher salt and chili powder. Run a lime wedge around the rim of each margarita glass, then dip the rim into the salt mixture to create a spicy salt rim. Set glasses aside.

In a cocktail shaker, add the thinly sliced jalapeño (reserving a few slices for garnish). Gently muddle the jalapeño to release its oils and heat.

Add the blanco tequila, fresh blood orange juice, fresh lime juice, and agave nectar to the shaker with the muddled jalapeño.

Fill the shaker with ice. Secure the lid and shake vigorously for 15-20 seconds, until the shaker is well-chilled.

Strain the margarita mixture into the prepared glasses filled with fresh ice. Be careful not to disturb the salt rim.

Garnish each margarita with a fresh slice of blood orange and a reserved jalapeño slice. Serve immediately and enjoy!


On a small plate, combine the kosher salt and chili powder. Run a lime wedge around the rim of each margarita glass, then dip the rim into the salt mixture to create a spicy salt rim. Set glasses aside.

In a cocktail shaker, add the thinly sliced jalapeño (reserving a few slices for garnish). Gently muddle the jalapeño to release its oils and heat.

Add the blanco tequila, fresh blood orange juice, fresh lime juice, and agave nectar to the shaker with the muddled jalapeño.

Fill the shaker with ice. Secure the lid and shake vigorously for 15-20 seconds, until the shaker is well-chilled.

Strain the margarita mixture into the prepared glasses filled with fresh ice. Be careful not to disturb the salt rim.

Garnish each margarita with a fresh slice of blood orange and a reserved jalapeño slice. Serve immediately and enjoy!
