For the Habanero-infused Tequila

1. Thinly slice the habanero peppers, keeping the seeds in tact. Transfer peppers to a quart-sized mason jar and add tequila. Screw on the lid, shake well and allow to soak for at least 4-6 hours, or up to 3 days if time allows. Keep the jar out of direct sunlight.
2. When fully infused, pour tequila through a mesh strainer to remove the peppers and seeds. Pour tequila back into the jar or original tequila bottle. If returning infused tequila to the original bottle, you may want to label it so unknowing guests don’t get a spicy surprise later.

For the Margaritas (Pitcher or Individual)

1. First, prepare the glasses. Run a lime wedge around the rim of each glass and press each into a small plate of coarse salt until the rim is lined with salt. Fill each glass with ice and set aside.
2. For a pitcher of margarita (makes 8), combine all ingredients in a large pitcher. Stir well and divide among 8 prepared glasses. Finish each with a squeeze of fresh lime.
3. For individual margaritas, combine all ingredients directly in the prepared glass. Stir well and finish with a squeeze of fresh lime.