(Preserved from Salon.)
1 ripe pineapple, cleaned and roughly chopped
½ jalapeño chili, roughly chopped (seeds and veins intact)
1 bottle silver tequila
½ cup sugar
3 cups fresh lime juice
Combine pineapple, jalapeño and tequila in blender and purée. Cover and refrigerate overnight, allowing flavors to develop. Strain through a fine mesh sieve and add lime juice and sugar. Adjust the flavor to taste (sweetness will depend on ripeness of pineapple). Serve chilled straight up or over ice. Garnish with pineapple slice and a jalapeño wheel. Makes approximately one pitcher.