If you’re looking for a spicy margarita that is a little different from the norm, then the habanero blood orange margarita recipe might be ideal for you. The taste experience it offers is fascinating due to a special homemade ingredient, and it is easy to make. It is a very popular beverage that showcases blood oranges, a citrus fruit that is in season primarily from December to April, although bottled juice is available all year round. In the drink, the sweeter citrus is complemented by the hot habanero pepper in a puree you can prepare in advance. From there, a smooth tequila base and the (preferably homemade) sour mix complete the potion. Its final touch is the mole negro rim (which you add prior to mixing) to enhance the margarita with the subtle essence of spiced dark chocolate. It is easy and fast to assemble this dish using a prepared mole sauce, such as Doa Maria Mexican Mole Sauce. In this way, you can enjoy mole or no mole on each sip simply by rimming half the glass.
It takes only a few seconds for habanero peppers to infuse liquids with their spice. When the pepper is left in the juice too long with too much heat, the puree can easily be burned. Taste it as soon as you remove the pan from the heat. If you want more spice, leave it in the puree for a few minutes more and taste it again in about five minutes. Remove it when the flavor has reached the level you desire. It is important to tightly seal the bottled puree once it has been finished. Within two weeks, you can use it if you keep it in the refrigerator.