Check out this hatch green chile frozen margarita from Rancho Lewis, a restaurant where flavors from West Texas, Chihuahua, Mexico, and New Mexico converge. The restaurant, John Lewis’ homage to his Texan roots, is stocked with regional ingredients— the hatch green chiles are just the beginning. It’s worth stopping by the Charleston location in person for an unforgettable meal. In the meantime, break out the blender, and whip up this recipe at home. Serve in a chilled rocks glass or margarita glass with a salt rim and lime wheel for a refined finish.
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¾ ounces agave syrup (recipe included)
2 ounces tequila, preferably 100% agave like Lunazul Blanc
¾ ounces lime juice, freshly squeezed
1 ounce green chile puree
- Prepare the agave: Dilute ¾ ounces of agave with hot water to a 1:1 concentration. Refrigerate all ingredients for at least one hour before making the cocktail as cold ingredients will blend better.
- In a blender, add ½ cup of crushed ice and pulse to crush. Combine with all ingredients with ice and blend until smooth. Adding gradually, blend in another ½ cup of crushed ice to reach desired thickness.
- Pour into a chilled rock glass or margarita goblet with a salt rim. Garnish with lime wheel.
- Recipe by Rancho Lewis