For 2 margaritas
3 oz jalapeño infused tequila
4 oz lime juice
5 oz fresh mango juice
2 oz Triple Sec
2 jalapeño peppers, sliced
Salt for rim
To make jalapeño infused tequila, add both sliced jalapeños to a large jar with 1-1 1/2 cups tequila. Let sit 18-24 hours and use immediately or strain & seal in an airtight container in the refrigerator for up to a few weeks.
If you don't have a juicer, you can make homemade mango juice by puréeing 1 cup mango in a blender and then straining through a fine cheesecloth to remove pulp.
To make the margaritas, rim the glass with lime and dip in salt. Fill glass with ice. Pour in tequila, lime juice, mango juice & triple sec and stir well. (Alternatively, add all ingredients to a cocktail shaker, shake & pour into glass over ice.)
Add a few deseeded slices of jalapeño, stir again, and garnish with a lime wedge.