I have a real appreciation for Mexican cuisine & flavor profiles.  I actually lived in Mexico during college while participating in an international study program.  I believe food is culture.  I have no real heritage in my family – we’re just your classic mix-breed Americans.  So, when it comes to cultural cuisine, I can identify best with Mexican food since I actually lived in the gorgeous colonial city of Guanajuato for a semester.

While living in Guanajuato, I occasionally helped my host mother prepare dinner or went grocery shopping with my host sister.  This was the first time I was exposed to cooking with chile peppers, eating lengua tacos with corn tortillas, fire roasting ears of corn & topping them off with mayo & chile powder.  Yum.  The best part about this simple list… each one of these foods brings back memories from that semester in Mexico.  The corn tortilla story is my favorite – it was my 1st dinner living in the Ortiz family home in Guanajuato.  My conversational Spanish was mediocre, at best.  My brother Felipe asked me if I liked the food & my reply was “Sí, pero yo prefiero tortillas de orina” Which translates to “Yes, but I prefer urine tortillas.”  Everyone laughed, of course.  And when I was finally brought up to speed with the joke – I learned that flour = harina.  Not orina.  I think I’ll die knowing how to say flour in Spanish.  The moment was truly unforgettable.

Sometimes I play around in my kitchen & reminisce about my time in Mexico.  That’s exactly what happened Monday night when I took a stab at my own version of a Jalapeno Lemonade… which became a Limeade.  And I used brown sugar, only because I didn’t have any piloncillo in my pantry.  And, if you are following this blog & calling on my recipes – you really need to buy agave nectar & truvia.  Since I started exercising more, I’ve become really conscious about cutting back my sugars.  Agave nectar & truvia are sold in the baking aisle right by the regular sugar… I use them all the time.  If you don’t have agave or truvia, use honey to taste.  It’s better than white sugar.

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Jalapeno Limeade
Jalapeno Limeade
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Course Beverages
Servings
Ingredients
  • 7 lime
  • 2 lemon
  • 3 jalapeno more or less to taste
  • 1/4 cup brown sugar
  • 1 tbsp agave nectar
  • 5 packets Truvia
Course Beverages
Servings
Ingredients
  • 7 lime
  • 2 lemon
  • 3 jalapeno more or less to taste
  • 1/4 cup brown sugar
  • 1 tbsp agave nectar
  • 5 packets Truvia
Jalapeno Limeade
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Juice 6 limes & 1 lemon into a large pitcher.
  2. Fill pitcher with cold water. Stir in brown sugar, agave & truvia until dissolved.
  3. Slice remaining lime & lemon into thin circles & add to mixture.
  4. Slice jalapenos lengthwise, to open chile & expose the seeds, being careful to not cut through the stem & halve the pepper.
  5. Allow to rest in refrigerator for at least 30 minutes. The longer the limeade rests, the more infused it will become with the jalapeno.
  6. When desired heat is achieved, remove jalapenos from pitcher.
Recipe Notes

For less intense heat, simply prick or score the jalapenos with the tip of your knife.

For a medium heat, slice jalapeno lengthwise (as described above) but do not half.

For extreme heat, halve the jalapenos to expose ribs & seeds

Jalapeno Limeade

¡Salud!

xoxo Produce Mom

PS – YES… you can add tequila.

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