This drink recipe comes from the Rachel Ray magazine; it calls for serrano peppers, however, I really love the taste of Fresno peppers– you can use whichever you prefer.
1 T coarse salt
1/2 t chili powder
Combine and put onto a small plate. Moisten your glass and coat the rim with chili salt.
1 1/2 oz. fresh lime juice
3 thin slices Fresno pepper, serrano or Jalapeño
3 sprigs of cilantro
2 1/4 oz. silver tequila (I probably round up a bit here…. who can even measure a 1/4 oz???)
1 1/2 oz. triple sec
1 oz. simple syrup
In a cocktail shaker, muddle the pepper slices with the cilantro. Fill the shaker halfway with ice and add the remaining ingredients. Shake with gusto for about 20-30 seconds and strain into the salt-rimmed glass (with or without ice… your choice).
