If you can’t stand the heat, stay away from my margarita. I mean, even if you can stand the heat, you should probably get you own. Maybe you should stick to making our perfectly sweet pineapple salsa or decorating with our DIY pineapple paper. But if you’re in the mood this deliciously spicy margarita with a twist of Bai Bubbles Peru Pineapple will kick up the heat with just 5 calories, 1 gram of sugar and no artificial sweeteners.
PINEAPPLE MARGARITA (makes 2)
- 1 can of Bai Bubbles Peru Pineapple
- 2 Fresh limes – Juiced
- 2 Fresh chiles – Sliced
- 3 oz. Tequila
- 3 oz. Triple sec
- 1/2 Fresh lime
- 1 tbsp. Coarse sea salt for rimming the glass
- 1 tbsp. Tajin seasoning for rimming the glass
- Fresh pineapple for garnish
Put juice from two fresh limes, half of the sliced chilis, tequila and triple sec in a shaker with ice and shake well. Rim glasses with a wedge of lime and dip into tajin/salt mixture. Fill glasses with ice and add remaining chilis. Pour mixture into two glasses and top with Bai Bubbles.
Must be 21+. Please drink responsibly.
- PINEAPPLE SALSA
- 2 Large tomatoes (use 4-5 if small) diced
- 1/2 cup Cilantro chopped
- 1/2 or whole jalapeño diced depending on how spicy you like it
- 1 Lime squeezed
- 1/2 Pineapple, cubed
- 1/2 Large Red onion, chopped
- 1/2 tsp Sea salt
Mix all ingredients and serve with chips.
You will need:
- Tissue paper in multiple colors
- Xacto Knife
- Masking Tape
- Template here
Download and print this papel picado template.
Cut off only the left side of the template along the black line so that it can line up with the tissue paper fold.
Fold 8 pieces of tissue paper in half and tape template on top with masking tape lining up left edge of template with fold.
Cut out all the shapes using an exacto knife. Remove tape, separate pieces and fold down the top 1/2” of each.