Two Sweet and Spicy Margarita Recipes


margarita recipes title

First, let me just say, you’re welcome. And, if for some unexpected reason, you aren’t thanking me after trying these two recipes, I’m truly sorry. And also, I’ll be right over for your leftovers . . . .

My very favorite place to spend a warm Texas night is on my porch with a margarita. These two sweet and spicy recipes are worth the few extra steps it takes to make them. They are simple enough to make just for you (believe me, I know) and special enough to share. 

Jalapeño Watermelon Margaritas


1 10 oz can frozen margarita mix (I prefer Bacardi’s)
1 jalapeño
5 oz jalapeño infused tequila (see below)
2-3 oz orange liqueur
2 ice cube trays of frozen watermelon juice (see below)

Jalapeño Infused Tequila

This could not be easier!

  1. Pour tequila into a glass container.
  2. Slice the jalapeño into relatively thick slices, and pop it in (seeds, pith and all) with the tequila. Cover and store in the refrigerator for a couple of hours or overnight.

watermelon cubesWatermelon Juice

This one is simple to do, but a bit messy and time consuming. You will need to work in batches, stopping periodically to rinse your strainer. (Trust me. It is worth the effort!)

  1. Slice up a seedless watermelon and scoop it into your blender.
  2. Blend it well.
  3. Pour the liquefied watermelon juice through a fine, mesh strainer to separate the juice from the pulp.
  4. Freeze strained watermelon juice in ice cube trays.

Half of a large watermelon will make plenty of ice for the margaritas, but I always make extra and freeze it.


  1. Strain the infused tequila directly into your blender, leaving out the jalapeños.
  2. Add margarita mix and orange liqueur.
  3. Fill the rest of the blender with watermelon ice cubes.
  4. Blend until smooth and delicious.
  5. Share with friends.

Chili Mango Margaritas


1 10 oz can frozen margarita mix
5 oz silver tequila
2-3 oz orange liqueur
2 Cups diced, frozen mango
Ice cubes to fill blender
1 Tbsp. Tajin (lime and chili powder spice)
Dash of cayenne pepper (or more to taste)


No make-ahead steps for this one. All you need is a Costco-sized bag of mango because you are probably definitely going to want to make a second batch soon.

  1. Add margarita mix, tequila, liqueur, frozen mango and spices to blender.
  2. Fill the rest of the blender with ice cubes.
  3. Blend until smooth.
  4. Sip and enjoy.

If you are feeling extra fancy, either recipe would be scrumptious with salt, sugar (or even a little Tajin) on the rim of your glass.

Storage Tip

Frozen margaritas store very well in mason jars in the freezer. We like to make them ahead of time for parties. (I may or may not also like to have a few on hand just for me.) Just take them out 10-15 minutes before you are ready to serve. They’ll melt just enough.

Let me know if you need a taste tester. Like I said, I’ll be right over!

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Heather grew up in Texas and graduated from TCU. Since then, she has made her home in Fort Worth with her husband, her seven-year-old son, one dog, two birds, two frogs and way too many fish. She’s a sucker for a critter and an underdog. Heather has been a teacher for more than 15 years and is currently teaching third grade. She prefers mornings spent watching the Today Show with a cup of coffee and evenings spent on the porch with a margarita. She loves a good, long book, Blue Bell Dutch chocolate ice cream, and relishing every single second of summer.


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