Place the sliced strawberries in a small mixing bowl and sprinkle with the sugar. Use a spoon to toss the strawberries around, coating them all with sugar. Set aside for at least 20 minutes.*
Add the macerated strawberries and any strawberry juice from the mixing bowl into a cocktail shaker, along with the jalapeño slices. Muddle the strawberries and jalapeños together until almost entirely broken down.
Pour the tequila, lime juice, orange juice, and triple sec into the cocktail shaker. Fill the shaker halfway full of ice, secure the lid and shake vigorously for 20-30 seconds until the outside of the shaker is very cold.
If adding a rim to the glasses, mix the rim ingredients together on a small plate. Run a wedge of lime over the rims of two short glasses, and dip the rims into the rim mixture. Fill the cocktail glasses halfway with ice. Double strain (through the built-in strainer in the cocktail shaker [if there is one], and through a fine mesh sieve) into the glasses.**
Garnish with a slice of fresh strawberry and/or a slice of fresh jalapeño. Enjoy!
Notes
Margarita Rims: For the Salty / Sweet Margarita Rim: Just combine one teaspoon of both salt and sugar onto a small plate, mix it together well (I always use a fork to stir it around), and that’s it!For My Favorite Margarita Rim: Combine one teaspoon sugar, 1/2 teaspoon salt, 1/4 tsp. chili powder, and 1/4 tsp. cracked black pepper on a small plate. Stir to combine. (It’s sweet, salty, smoky, and has a kick of spice from the pepper!)*Strawberries can rest in the sugar for up to two hours.**There are a LOT of small pieces of strawberries and jalapeños in the cocktail shaker, which makes it a little difficult to strain. If the liquids get trapped by the pieces of fruit, gently shake the shaker from side to side to release some of the fruit from the top before trying to strain again.