PREP TIME: 30 minutes
COOK TIME: 15 minutes
INACTIVE TIME: 30 minutes
TOTAL TIME: 1hour hr 15 minutes


  • 1 cup (198 grams) granulated sugar
  • 1 and 1/2 cups (340 grams) water
  • 2 jalapeño peppers, cut into slices
  • (2) 2"-long strips of lime peel
  • 2 cups blanco tequila
  • 2 cups fresh lime juice
  • 1 and 1/4 cups orange liqueur
  • 1 Tablespoon coarse salt
  • 1/2 teaspoon chili powder
  • Lime wedges, for serving
  • Jalapeño slices, for garnish
  • Ice, for serving


1) In a medium saucepan, combine the sugar, water, jalapeño, and  lime peel. Bring to a rolling simmer over medium-high heat and cook, stirring frequently, until the sugar has completely dissolved. Then reduce to medium-low and continue simmering, stirring occasionally, for 15 minutes. 

2) Remove from heat and set aside to cool for at least 30 minutes. 

3) Once cool, strain syrup into a large measuring cup, through a fine mesh strainer.
Discard jalapeño peppers and lime peel. Set syrup aside until needed. 

4) In a large pitcher combine the tequila, fresh lime juice, and orange liqueur. Then pour in the simple syrup and stir well to combined. Add a few slices of jalapeño into the pitcher if desired. 

5) To salt the rim, combine the salt and chili powder in a shallow dish. Run the edge of a lime around a glass, then dip the glass into the chili salt combination. Repeat with all glasses. 

6) Fill glasses with ice, then pour margarita mix on top. Garish with a lime wedge and a few jalapeño slices, and serve at once!