Vitamin Sea Margarita

February 18, 2016 by Kari Karch

Picture yourself on a beach holding an icy cool cocktail. Now picture yourself enjoying the fruity essence of a pineapple and papaya margarita alongside a habanero infused repasado tequila rimmed with chipotle lime and sea salt. This margarita is loaded with vitamin C, coconut oil, and pure agave. So here’s to a healthy boozy cocktail! Happy Drinking!


preparation time
375 mins

cook time




1 16oz package of frozen pineapple

1 fresh papaya seeds removed and diced

1 cup sugar

1 cup water

1 cup fresh cilantro chopped

1 tablespoons coconut oil melted

8 MSR 3 repasado tequila

1 habenero pepper

2 limes zested and juiced

2 tablespoons chipoltle chili powder

1 tablespoons sea salt



Habanero Tequila: In a mason jar, add the tequila and the habanero pepper and let marinate for 6 hours. Cilantro Simple Syrup: In a medium saucepot, dissolve the sugar with the water over medium high heat. Pour over the chopped cilantro and let steep for 1 hour or until cool. Then strain and pour into a glass jar. Can be stored for up to a week. Chipotle Lime Sea Salt: Mix the lime zest with chipotle and the sea salt. Rim the glasses with lime juice and dip into sea salt mixture. For the margarita: In a Kenmore blender, puree the pineapple and papaya together with the cilantro simple syrup. Add in the lime juice. When the tequila is ready, add to the puree mixture. Pour into rimmed glasses. Happy Drinking!

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.