Ingredients
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1 jalapeno
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1 cup white tequila
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2 peaches
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1/2 cup Triple Sec
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2 cups prepared limeade
Steps
1
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.
2
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.
3
To same pitcher, add the tequila mixture and limeade. Stir to combine. Chill until cold and serve over ice.
