While today I’m adding jalapeno to a Grilled Peach and Jalapeno Margarita, when we first moved to Denver from Raleigh, NC it was something I would dig out and remove if served to me in a restaurant dish. The words fajita, enchilada and burrito were not a part of the daily lexicon of the South that I knew so that move saw a dramatic change in food offerings and it was evident in the first plate of fajitas I ordered at Chili’s.
Thankfully over time I tried and tried again and over the years I have to come to love the spice that peppers add to a dish. And just a tingle of heat; no, you will never have to worry about seeing me in one of those contests to see who can down a ghost pepper…those people are nuts! But recipes today might get amped up rather than the opposite of those many years ago and today is no exception. Fresh, sweet Colorado peaches roasted with a jalapeno and then mixed into a icy cold margarita absolutely hit the spot.
My peach love is not over; far from it. While I plan to make an in between season cocktail next week with the Bourbon Peach Jam I posted yesterday, today is more about blending the best of Colorado and right now that best is peaches, peaches and more peaches. Thinking a Fresh Peach Pie is in order too right?
These peaches! I know I can anticipate a battle cry from Georgia for saying this but I don’t think there is a finer peach than the ones that come from Palisades, Colorado on Colorado’s Western Slope. Cool nights and warm days have them develop more sugar and they are sweet and drippy and amazing and…well, you get my drift. I want to use them for EVERYTHING.
How I have never made a peach margarita before is sort of beyond me but they were the perfect compliment to the spicy jalapeno. I added just one and it was a mild twist…do more if heat is your thing! I decided to grill both the peaches and the jalapeno and that was huge; the grilled peaches added a bit of caramel as their sugars heated up and the jalapenos got smoky and softened their bite; absolutely perfect. I used an indoor griddle; I didn’t want to lose all those fantastic juices from the peaches into the pit of my grill; nope I wanted them in the cocktail!
I don’t know about you but in Colorado we’re not ready for Fall; we’re still happy to be enjoying Summer. Yes the days are milder (and pretty perfect) and the nights are starting to carry a wisp of chill in the breeze but my campaign for ‘it’s not over until it’s over’ is still going strong so when we’re celebrating Labor Day there will be pulled pork sandwiches, salads and this Grilled Peach and Jalapeno Margarita. It’s a fitting tribute to one of my favorite fruits. Won’t you join me? Cheers!
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Grilled Peach and Jalapeno Margarita
- 2 large peaches
- 1 jalapeno pepper
- 4 oz brown sugar simple syrup (mix 1/2 cup water with 1/2 cup brown sugar and heat until sugar has dissolved. Refrigerate until chilled)
- 4 oz fresh lime juice
- 4-6 oz tequila (Blanco, silver or reposado)
- Lime wedges and peach slices for garnish
- Grill the peaches and jalapeno on a grill at medium high heat. Rotate the jalapeno to insure it is grilled evenly on all sides. Once the peaches are sizzling and the jalapeno is nice browned; remove from heat to cool.
- Remove the blistered skin from the jalapeno and peel the skin from the peaches (should pull off easily after being grilled).
- Combine the peaches, jalapeno, brown sugar simple syrup, lime juice and tequila together in a blend and blend until smooth. Put the mixture into the fridge to chill for at least an hour.
- Rub the rims of glasses with a cut lime quarter and dip in mixture of brown sugar and margarita salt (or kosher salt). Fill the glasses with ice.
- Pour mixture into glasses and garnish with a lime wedge and peach slice.