August 11th, 2009 
Inspired by the jalapeno margartias at Pozole that I was too afraid to try, I decided to make this at home. Warning: This is pretty spicy, so make at your own risk. I found a recipe online for Jalapeno magaritas. Although it said to steep the jalapeno for 3 days, it was extremely spicy. I recommend steeping for only 1 day. One other change to the recipe was the substitution of triple sec in place of orange licquer. The orange licquer was more expensive, so I went for triple sec instead.
Ingredients
1. 1 jalapeño, poked with a knife
2. 1 1/3 cups tequila
3. 1 cup triple sec
4. 1 cup lime juice (10 limes if you want to use fresh lime juice)
5. 3 tablespoons superfine sugar
6. salt and ice
Directions
1. In a jar, steep the jalapeño and tequila; keep at room temperature for 1 day.
2. Strain the tequila into a large pitcher and discard the jalapeño. Stir in the triple sec, lime juice and sugar.
3. Pour the salt and a small amount of the margarita onto 2 rimmed plates. Dip the rims of 6 glasses into the margarita, then into the salt. Fill each glass with ice, pour in the margarita and serve.
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