• 2 ½ cups seedless watermelon, cubed and frozen
• 2 tbsp. Capatriti® Extra Virgin Olive Oil
• 1 tbsp. jalapeño, diced and deseeded
• 1 tbsp. lemon zest
• 1 – 2 limes
• 6 oz. tequila
• 2 oz. triple sec
• 2 cups ice
• chili salt, for the rim
Carefully cube seedless watermelon and freeze for at least 3 hours, or overnight. Deseed and dice the jalapeño.
Place the jalapeño, lemon zest and Capatriti® Extra Virgin Olive Oil in the blender with ½ cup of frozen watermelon. Pulse until a fine frozen powder is formed. (The olive oil helps bring out the natural spice of the jalapeño without the flavor overwhelming the drink.)
Add in the remaining frozen watermelon, ice, tequila, 3 tbsp. fresh lime juice and triple sec. Blend until smooth.
Rim glasses with chili salt for extra spice (we recommend Tajin), or use regular salt. Pour in the spicy, frozen watermelon mixture while still frozen. Cheers and share.