1 honeydew melon
Salted rims:
3 parts kosher salt
1 part ancho chili powder or regular chili powder
Lime wedges
Ingredients per margarita:
2 ounces fresh honeydew juice
1½ ounces tequila, preferably 100% agave silver or blanco tequila
1 ounce fresh lime juice
Entirely optional: ½ teaspoon agave nectar or simple syrup, more to taste
To make the honeydew juice: Use a chef's knife to slice the melon in half. Use a big spoon to scoop out the seeds, then discard them. Use the spoon to scoop pieces of melon into the blender. Put on the lid of your blender and blend until there are no remaining bits of melon. Do not overfill your blender! Work in batches if necessary.
Prepare your margarita glasses: On a small, rimmed plate, mix together the salt and chili powder. Run a wedge of lime around the top of each glass. Dip the top of the glass into the salt blend at a 45-degree angle and roll it from side to side to catch the salt. Add ice cubes to your glass and set it aside.
To make margaritas: Fill a cocktail shaker with ice. Pour in the honeydew juice, tequila and lime juice.
Put on the lid and shake for 30 seconds. Taste and add sweetener if desired (mine didn't need any). Strain the liquid into your prepared glass(es).