I found this recipe a while back and knew it was for me. It has all the good stuff - cilantro, jalapeño, lime juice and tequila! Let me tell you, this is yummy!!!
Spread the salt on a small plate. Moisten the rim of a 6-ounce glass with the lime wedge and upend the glass onto the salt to crust the rim.
In the bottom of a cocktail shaker, muddle the jalapeño and 1 (or 2) of the cilantro sprigs with a cocktail muddler or a wooden spoon until roughly mashed. Add the tequila, lime juice, Triple Sec, simple syrup and ice. Cover and shake vigorously until frothy and cold; tiny ice crystals will appear in the drink after about 15 seconds of shaking.
Pour contents of the shaker into the salt-rimmed glass. Bruise the second sprig of cilantro by slapping it vigorously between your palms to release the aroma and add to the glass. Serve immediately.
The original recipe called for straining the contents of the shaker into the glass, leaving the cilantro, jalapeño, and ice in there. While that may be fine, I decided I like all that stuff in my drink, so I just pour everything into the glass. It is really good!! Of course, if you don't like cilantro or jalapeño - or salt - then this is not the drink for you. It's definitely the drink for me. I've had one the last two nights! And I'm wondering why I don't make these more often.
Bartender's notes: Jalapeños vary wildly in their spiciness (as does each person's penchant for that spiciness), so you'll want to taste the one you're using and determine what you think is the perfect amount. I really love the spicy, grassy-green freshness that jalapeño infuses into this libation, a flavor that's made all the more delicious by the bruised cilantro leaves. Salt is essential in this drink, in my opinion, because of the way it dances with the jalapeño and cilantro.
-Sometimes I sprinkle additional salt right into my drink. This is definitely a margarita that calls for salt. Of course, I think the salt is one of the best parts of a margarita - after the tequila, of course.