1 (12-oz.) bottle chili sauce
2 tablespoons chopped fresh cilantro
3 tablespoons tequila
2 tablespoons prepared horseradish
1 teaspoon loosely packed lime zest
1 tablespoon fresh lime juice
1/2 jalapeño pepper, minced (optional)
Salt and pepper to taste
Stir together chili sauce, cilantro, tequila, horseradish, lime zest, lime juice, and, if desired, minced jalapeño pepper. Add salt and pepper to taste. Serve immediately, or cover and chill up to 3 days. Stir well before serving.
Once the strawberries have been emptied, use a towel to pat the outside of the strawberries dry.
Check each strawberry and make sure there is not a hole in the bottom before you start filling.
Boil one cup of hot water in a saucepan, then add in Jell-o powder and whisk until powder is completely dissolved, about 2 minutes. Set aside. Measure out 1/4 cup of cold water and set aside.
Combine tequila and Cointreau, in cocktail shaker filled with ice. Add liquour mixture to cold water and stir to combine. Then add cold liquour mixture to hot Jell-o mixture and stir to combine.
Pour final Jell-o mix into strawberries and chill overnight. Dip your finger in water or use a moistened brush to wet the edge of the strawberries, dip and rotate the strawberries in salt or sugar to rim. Garnish with cut lime triangles to finish.