It's no secret that people's taste in chile peppers varies dramatically. This recipe makes for an admittedly tame margarita, the heat just barely discernible. If you burn for more than a whisper of warmth in your cocktails, consider steeping more than a single slice of jalapeño in the bottle of booze. You can slice a whole pepper lengthwise (so it doesn't float). Or opt for a more beguiling sort of chile, say a shishito pepper, a smoky chipotle, or even a hot, hot, hot habanero. Of course, you can let the chile steep for longer than a few hours. All of these techniques will lead to a spicier tequila.