Thinly slice the jalapeño, keeping the seeds, and place in a mason jar or other container that can be closed tight. You can use more than one jalapeño if you really want to get spicy!

Pour tequila over the sliced jalapeños

Screw on lid and shake well to introduce the jalapeños and tequila together

Let them get to know each other in a room-temperature dark place, like your kitchen cabinet, for at least 24 hours. I have let them hang out for up to 5 days for some really spicy margaritas! Taste test to determine if it has enough flavor for you, and don’t be alarmed if your tequila begins to take on a greenish hue. It’s just the natural color from the jalapeños.

When it’s ready, pour tequila through a mesh strainer to remove jalapeños and seeds, but DON’T GET RID OF THE JALAPEÑOS!!! They will make a great garnish later. Set them aside.

Pour back into jar or other container that easily closes and pours. Sometimes I pour it back in the empty tequila bottle, and make sure that I label it.

Pour sugar and water into a small sauce pan

Cook over low heat and stir until sugar is dissolved

Remove from heat and allow to cool

Store in a container in the refrigerator

Combine lime zest, sugar, and salt

Fill a cocktail shaker with ice, 3oz jalapeño infused tequila, 2oz lime juice, 1oz simple syrup (tip: just remember 3-2-1 for the proportions and you’ll be fine), and a splash of orange liqueur.

Cover and shake until well chilled

Place lime-sugar-salt on a plate and rub a lime wheel around the rim of a margarita glass

Gently press the glass to the plate until the rim is well covered in lime-sugar-salt

Fill the glass with fresh ice and strain margarita into the glass

Garnish with a lime wheel and a few slices of jalapeño