Hatch chili season is upon us, friends. I wondered if Hatch chili season was a thing here in Alabama and I’m pleased to report that indeed it is. While you won’t find giant rotating roasters full of them in front of every grocery store here in Alabama like you will in Tucson, they do exist in grocery stores. You can even pick them up already roasted if you prefer.
I’m not big on spicy food but there is one irresistible aspect of Hatch chili season for me and mine: the grilled pineapple & Hatch chili margarita. Truly I tell you that it holds its own on my list of my top three margaritas (the autumn spiced pear slightly edges this one out, though). The super spicy and a bit smoky infused tequila used in this recipe is perfectly balanced by fresh pineapple that’s been grilled to caramelize the natural sugars and bring out its sweetness. Oh, it’s just so good. Admittedly, it’s not the most aesthetically-pleasing margarita you’ll sip, but believe me when I tell you that ugly is worth it in this case.
Grilled pineapple & Hatch chili margaritas
Ingredients
- 3 1/3 oz. simple syrup
- 2 oz. freshly-squeezed lime juice
- 2 oz. pineapple puree (recipe follows)
- 1 1/3 oz. chili-infused tequila (method follows)
- 2 1/3 100% agave tequila
- 1 2/3 oz. orange liqueur
Instructions
For the pineapple puree: Slice and core one half of a large, fresh pineapple. Grill the slices until the natural sugars are caramelized and nice grill marks result. Remove from grill and chill until cool. Blend chilled pineapple slices and lime juice on medium-high speed in the canister of a blender until the mixture is thoroughly pureed.
For the infused tequila: Add roasted and peeled Hatch chilies to tequila--a Mason jar works fine for this. Allow the tequila to infuse for at least six hours.
To make the margaritas: Combine all of the ingredients and shake well to mix. Pour over ice to serve. Garnish glasses with a sugared rim.
You might also like:
Autumn spiced pear margarita recipe
Absolutely in my top 10 of adult beverages