guava-jalapeño margarita


3 jalapeño chiles

1/2 cup plus 2 tablespons tequila

1/2 cup plus 2 tablespoons lime juice (from about 5 limes), plus extra lime wedges for the glass rims (optional)

1/4 cup Cointreau or Grand Marnier

3 tablespoons guava juice

Coarse salt or margarita salt(optional)

Place 2 whole jalapeños and the tequila in a small bowl. Cover with plastic wrap and set aside for 1 day.
Pour the tequila into a pitcher or large punch bowl and add the lime juice, Cointreau, and guava juice. Stir to combine and chill in the refrigerator.
If you would like to have a salted rim for your margaritas, place the salt on a flat plate. Rub a lime wedge around the rim of each glass, turn it upside down on to the salt, and then twist the glass in the salt to coat the rim.
Thinly slice the remaining jalapeño. Serve the margarita straight up in a martini glass with some jalapeños floating in the glass or slit one side of the jalapeño ring and hang on the side of the glass.
Chica Tip 

Fill each glass with ice water and let it sit for a couple of minutes until the glass is nice and cold. Pour out the ice and water and then place the glasses in your freezer until they get that frosty look. This is a great trick for beer mugs too.