COA Margarita Smoky Jalapeño

On a grill or in the oven on broil, toast the jalapeño until the skin has charred. Let cool and dice. Pour Kosher salt on a small plate. Run a wedge of line around the top of your glass. Dip the top of your glass rim into the salt and roll it from side to side to coat the rim. Add ice to your glass. Set aside. Combine all ingredients into a shaker or small pitcher. Shake or mix vigorously. Pour evenly into your glass and garnish with a slice of lime and fresh jalapeño slices. Enjoy!