Spicy Cantaloupe Margaritas

Instructions

In a high-speed blender, blend the cantaloupe, cilantro, sugar, lime zest, lime juice and minced jalapeño until mixture is foamy and blended. (Reserve the lime rinds for later.) Pour mixture into a fine-mesh sieve set over a large measuring cup and strain liquid from solids. (You may want to stir the liquid a bit to speed up the process.) You should have 1½ cups strained liquid; discard the solids. Stir in a large pinch of salt (about ⅛ teaspoon). Mix strained cantaloupe liquid with tequila; set aside or refrigerate for up to 8 hours. When ready to serve, rim your glass with salt, if desired. Using the reserved lime rinds, moisten the rim of a rocks glass. Set 3 tablespoons sea salt in a shallow rimmed plate and dip the moistened rim of each glass into the salt to coat. Fill glasses with ice. Working in batches, shake margaritas in an ice-filled cocktail shaker. Divide among prepared rocks glasses. Set a slice or two of jalapeño directly on top of the ice in each glass, as desired for heat, and serve immediately.