Cucumber Jalapeño Margarita

Today’s Sunday Funday theme is Garden Fresh Recipes…only…my garden isn’t producing yet.  The weather here has been nuts.  Hot and humid one week, cool and pouring rain the next.  It was tough to get the garden in and when I finally did, we had a 2-week cold snap.  The garden is slowly coming along - a few plants even have flowers - but it is nowhere near producing anything yet.

Since I didn’t have any fresh garden vegetables yet (other than a couple of herbs), I decided to use store-bought vegetables that my garden will eventually be producing: cucumbers and jalapeños!

Inspired by a local restaurant, I made a margarita balanced the spiciness of the jalapeño with the coolness of the cucumber with the added bonus of a little chile in the garnish!  These are perfect on a hot summer day!

Check out these other Garden Fresh Recipes:

• Cucumber Jalapeño Margarita from Amy's Cooking Adventures
• Blender Salsa from Palatable Pastime
• Sweet and Spicy Rhubarb Chutney from Cook with Renu
• Caprese Skewers from Mayuri’s Jikoni
• Fruit Salad with Rhubarb Syrup, Mint and Basil from A Day in the Life on the Farm
• Baby Potatoes In Green Gravy With A Twist from Sneha’s Recipe
• Tomato, Garlic, and Basil Bruschetta from Karen’s Kitchen Stories
• Summer Squash Gratin from Food Lust People Love

Recipe note: I found that if you can let the veggies sit for about 30 minutes after muddling, the flavors are more intense.  If you have time, let the mixture sit for a bit, if not, serve right away and they’ll still be delish.

Cucumber Jalapeño Margarita

Adapted from Muy Bueno Cookbook

Chile Salt

⅛ teaspoon salt

⅛ teaspoon black pepper

⅛ teaspoon chili powder

Margarita

8 thin slices cucumber

3 thin slices jalapeño

1 tablespoon sugar

1 ounce lime juice

2 ounces tequila

Ice

Mix together the salt ingredients.  Run a cucumber slice around the rim of a glass and dip in the salt mixture to coat. Fill with ice.

Place the cucumber,  jalapeño, sugar and lime juice in a cocktail shaker (or mason jar with lid) and muddle the vegetables. Optional: let sit for 30 minutes for more flavor intensity.

Add the tequila, cover and shake.

Strain into the salt rimmed glass and enjoy.