Spark is something we talk a lot about on Valentine’s Day. Well, though that’s over, we realize, amigos, that we always want spark in our lives! And so, my friends, as an antidote to wintertime blues (and let’s face it: most of us are suffering from this malady!), I offer you the Roasted Jalapeño and Mango Margarita. This one will kick us, gently, into spring… ¡Buen Provecho! Enjoy! 
Ingredients
- Cake Ingredients:
- 8 ounces (2 sticks) butter, melted
- 1 1/3 cups sugar
- 3 cups flour
- 2 eggs, beaten
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup milk
- ½ teaspoon vanilla
- Crumb Ingredients:
- 2 cups sugar
- 2 ½ cups flour
- 2 teaspoons baking powder
- 5 teaspoons cinnamon
- 2 teaspoons vanilla
- 8 ounces (2 sticks) butter, melted
Instructions
- Preheat oven to 400 F. Grease a 15 inch x 10 inch jelly roll baking pan with butter. Then spray the pan with nonstick cooking spray.
- Measure all cake ingredients into a large bowl and stir together until thoroughly combined. Spread the batter evenly onto prepared jelly roll pan. Set aside.
- Measure all dry crumb ingredients (sugar – cinnamon) into a large bowl and stir. Pour in butter and vanilla and toss gently until large crumbs form. Sprinkle the large crumbs over the prepared cake batter.
- Bake for 25-30 minutes. Remove from oven and allow the cake to cool. Sprinkle with confectioners’ sugar, if desired.
Ingredients:
1 roasted jalapeño, seeded, deveined and diced (adjust the amount according to your own taste–and save some diced jalapeño for garnish!)
1/2 cup excellent quality mango purée
Juice of 1 lime, and a wedge for the glass and for garnish
1 teaspoon coarse salt (for the rim of the glass)
1 1/2 ounces of pepper infused tequila (I used Agave Loco) OR your favorite tequila
1/2 ounce triple sec or Cointreau 1 cup ice cubes
Instructions:
Combine half the roasted jalapeño and mango nectar in a blender and combine until well blended. Set aside. Rub the rim of a glass with a wedge of lime to moisten it. Pour the salt onto a plate and press the rim of th glass into it, turning it gently until the rim is evenly coated. In a cocktail shaker, combine the tequila, triple sec Cointreau, lime juice, 1 tablespoon of the mango jalapeño mango purée, and the ice. Shake well and strain (if you’d like it straight up!) or just pour into the prepared glass. Garnish with diced roasted jalapeño and the lime wedge and serve!
