Spicy Cucumber Margarita


1/2 cup fresh cilantro

2 small jalapeños

1/4 cup fresh lime juice

1/4 cup lakanto

2 English cucumbers

1/2 cup sea salt

3/4 cup tequila



Bring a 1/4 cup of cilantro, jalapeños, lime juice, sugar and water to a simmer in a small saucepan.

Cook, stirring until the sugar dissolves about 1/2 minutes. Transfer to a small bowl and pop in the freezer for 10/15 minutes.

Add the cucumbers to a blender with 1/4 cup of water and puree. Strain the puree through a fine mesh into a bowl. Make sure to press on the puree with a rubber spatula. Refrigerate for 30 minutes.

In a food processor add the sea salt and 1/4 cup of cilantro and pulse until the salt is green, transfer to a small dish.

Rim the glasses with a piece of lime then dip the glasses into the cilantro salt, and fill with ice, set aside.

Add the cucumber puree, sugar jalapeño syrup and tequila to a blender and pulse for 20 seconds. Fill your glasses and garnish with a lime.

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