Your Questions Answered Simple Margarita RecipeĪ classic margarita is pretty easy. It can be made ahead of time and is easy to make for a crowd! Definitely trying that next time!Ĭheers to you, cheers to Emilie Eats, and cheers to mango jalapeno margaritas.This Easy Spicy Margarita recipe takes your classic marg and gives it a little extra kick with no extra effort. For more of a frozen margarita, I would use frozen mango. Leave in the seeds of the jalapeno if you want an extra spicy margarita. Simply blend fresh mango with your tequila, triple sec, jalapeno slices and ice. These mango jalapeno margaritas are so good for summertime entertainmening because it all comes together in a blender, so it’s super simple to chuck everything in a blender to make a big batch if you’re celebrating with a crowd. You’ll want to remove the seeds, unless you like your spicy margaritas suuuuuper spicy. I recommend using fresh mangos for a super sweet and juicy mango jalapeno margarita, but if you like your margaritas super icy you could also use frozen. This is a clear orange liqueur and you really can’t make a margarita without it, so these mango jalapeno margaritas are no exception. Any brand will work, so grab your favorite! If you’re not a fan, you can of course skip on it. I loooove a good salty rim, and it really balances out the sweetness in these mango jalapeno margaritas, so I highly recommend it. You’re also welcome to garnish with them! We’ll be using juice in the margaritas themselves, but also using lime wedges to prep the salt rim. No crazy garnishes or expensive obscure liqueurs necessary. This mango jalapeno margarita recipe belongs in your cocktail rotation for sure. I could never pass on a classic margarita, but I love trying new flavors. The blend of sweet mango and jalapeno heat is divine in this spicy margarita recipe. Ingredients for Mango Jalapeno Margaritas It’s also my birthday Saturday (what a weekend!), so a new spicy margarita recipe is very much called for. I’m also celebrating YOU, because without you sharing and making my recipes and commenting such nice things, I wouldn’t be where I am right now. So on this beautiful spring Thursday, I’m celebrating this website launch and what I’ve been able to create and share through Emilie Eats. My favorite feature is the recipe index: you can search my meal type, dietary preferences, and major ingredients – or some combination of those! Want to search for dinners that are gluten-free and contain mushrooms and beans? You can do that. IT’S SO COOL! We’ve optimized and tweaked everything so that being on Emilie Eats is a positive, valuable experience. I also wanted a website that would be easier for YOU to navigate. And I needed a website that reflected that. The blog isn’t a hobby anymore, it’s my job. It’s what I LOVE to do, and I hope to do it for as long as possible. It was truly just a hobby and a creative outlet for me.įast forward almost four years: sharing my plant-based recipes is still my bread and (vegan) butter. I started this blog way back in August 2015, with the intention of sharing my recipes with those who wanted to eat delicious plant-based food. Well, if you haven’t noticed already… EMILIE EATS GOT A FRESH NEW LOOK!Ĭreating this new, beautiful, way more functional website has been almost two years in the making, and I’m so excited to finally introduce it to the world (or, at least you all who read this!). What are we celebrating, you may be asking? I wish I could invite you all over for mango jalapeno margaritas so we could chat and laugh and eat and celebrate.
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