#SPICY MARGARITA SALT RIM HOW TO#

“Thai” Chili Peppers – 50,000 to 100,000Īlways be careful when you slice a jalapeño not to touch your sensitive bits including your eyes! Read more about how to treat your eyes if you get chili oil in them (and also about margarita dermatitis) in this piece about surprising hazards in the kitchen.Anaheim – 1,000 to 10,000 Scoville heat units.The peppers shown in the photo below (from left to right starting with the top row) include: Or know that the seeds and ribs are typically the hottest parts. You can always vary the spiciness in your recipe by picking a pepper with a different Scoville range. Bite into another, and it might be spicier. You might bite into a jalapeño and find it mild. Tip from the wise quacker: each type of chili pepper has a range of spiciness. It’s a linear scale, so the average habanero is 100 times spicer than a poblano. Chili pepper spiciness is rated by Scoville scale.

There are thousands of types of chili peppers, and they definitely aren’t all the same. Salt the full rim or just half the rim, and garnish with a lime wedge or wheel or a dehydrated slice of orange or other dried citrus. Serve it straight up without ice, on the rocks, or blended with ice for a frozen margarita. The margarita is also a really versatile cocktail. You can keep it dry, or make it sweeter with simple syrup, like with the jalapeño simple syrup used in this spicy margarita recipe. The margarita subs tequila for brandy and lime juice for lemon to give you a final cocktail that’s tequila, triple sec, and lime juice.

That classic cocktail is made with brandy, triple sec (an orange-flavored liqueur), and freshly squeezed lemon juice. The margarita is a sour style cocktail and relative of the sidecar cocktail.

Spicy margarita salt rim