Pour tequila into a measuring cup or small bowl and add ½ or whole of a sliced jalapeño (depending on how spicy you want it). Set aside to sit for one hour or up to one day (the longer you let it sit, the spicier your margaritas will be). Once you are done infusing the tequila, strain the mixture and discard the seeds and jalapeño slices.

To make a margarita, add 2-3 jalapeño slices to a cocktail shaker, and lightly muddle them in the bottom of the shaker. Add 1 ½ ounces of the jalapeño infused tequila, 1 ½ ounce of Triple Sec, 1 ½ ounces of lime juice, and 2 teaspoons of sugar. Shake to combine.

Run a lime wedge around the edge of your cocktail glass and turn your glass upside down on a plate with kosher salt. Add ice to the glass and pour margarita into glass. Add lime wedge to rim of the glass for garnish.