- 10 minutes
- To make the chili lime salt: Mix the sea salt with chili powder on a baking sheet. Zest two limes (that you will later juice for the margarita) and toss into salt mixture. Bake on 350°F for 5 minutes until the lime zest is dry. Set aside and let cool.
- Blend the remaining ingredients together. Using the remainder of the orange, rub a bit of the juice around the rim of each serving glass with the chili salt.
- Pour margaritas into each glass and serve.