Hatch Chile Margaritas
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The following recipe and photography were provided by recipe developer and food photographer, Ashley Durand of Plate & Pen.
If you like your margaritas a little spicy, add a few Hatch Chiles from Heinen’s Produce Department.
Grown in Hatch, New Mexico and available at Heinen’s for a short time every summer, these spicy peppers are the ideal seasonal replacement for jalapenos in a spicy margarita.
Why You’ll Love This Recipe
- It features a Hatch Chile simple syrup. Making simple syrup at home is extremely easy. It simply requires boiling a few ingredients, letting them steep together and straining them into an airtight jar. Since Hatch Chiles are seasonal, make a big batch of this Hatch Chile simple syrup to enjoy in cocktails year-round.
Hatch Chile Margaritas
Cook time: 15min Prep time: 5min Total time: 20min
Servings: 1
Ingredients
For the Hatch Chile Simple Syrup
- 1 1/2 cups water
- 1 cup raw cane sugar
- 1/2 cup Heinen's brown sugar
- 2 Heinen's cinnamon sticks
- 1/2 tsp. Heinen's caraway seeds
- 1 tsp. Heinen's ground coriander seed
- 3 Heinen's bay leaves
- A palm full of Heinen's tri-colored peppercorns
- 1 large whole Hatch Chile, seeded (if desired) and chopped
For the Margarita
- 3 oz. Hatch Chile simple syrup (see above)
- 2 oz. silver or blanco tequila
- Juice of 2 limes
- Tajin
- Limes, sliced for garnish
- Mint leaves, for garnish
Instructions
- Add all of the simple syrup ingredients to a saucepan and bring the mixture to a low boil for 15 minutes.
- Remove from the heat and let it steep for an hour.
- Pour the simple syrup through a strainer into a lidded container.
- In a shaker, add ice, 3 oz. of the simple syrup, 2 oz. of tequila and lime juice. Shake vigorously.
- Rim a cocktail glass with lime juice and the tajin.
- Fill the glass with ice and pour the margarita overtop.
- Add a few cut lime wedges and garnish with mint.
