> 1 jalapeno
> 1 cup white tequila
> 2 peaches
> 1/2 cup Triple Sec
> 2 cups prepared limeade
Thinly slice the jalapeño and add to a small jar along with the tequila. Refrigerate 1 day. Strain and discard jalapeño slices and any seeds.
Pit and slice the peaches. Add to a blender along with the triple sec. Purée until smooth. Strain through a fine-mesh sieve into a pitcher.
To same pitcher, add the tequila mixture and limeade. Stir to combine. Chill until cold and serve over ice.