Cut off the top of the jalapeno(s) and discard. Slice the peppers into ¼-inch rings. In a large jar with a tight-fitting lid, combine the tequila and the pepper slices. Seal the jar and store in a cool dark place for at least 24 hours and up to a week. The longer the tequila is stored, the spicier it will be.
When ready to make the margaritas, zest one of the limes. Combine the zest with 2 tbsp of sugar.
Strain the tequila into the jar of a large blender, reserving the jalapeno pepper slices.
Add the triple sec, the juice of the two limes (reserve one of the limes for rimming the glasses), the frozen mango, and the remaining sugar to the blender. Top off the blender with ice.
Puree the contents of the blender.
Use one of the juiced lime wedges to moisten the rims of the glasses, then dip the glasses in the lime/sugar mixture.
Divide the margarita mixture between the four glasses. Garnish with the reserved tequila-soaked jalapeno slices and serve.
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