Pour the 3 tbsp coarse kosher salt or margarita salt spread on a small plate onto a small flat pie dish. Run a cut 1 whole lime cut into wedges wedge around the outer rim of each glass to moisten it. Dip the rim into the 3 tbsp coarse kosher salt or margarita salt spread on a small plate and rotate gently to coat. Set the glasses aside (or place them in the Ziploc bag (Pint size) to chill while you blend).

Juice your 1 whole lime cut into wedges. You need ¾ cup of fresh fresh lime juice from about 6–8 limes — this is about 6 to 8 whole lime cut into wedges depending on their size. Roll each 1 whole lime cut into wedges firmly on the counter before cutting to get the most juice.

Add the 1 cup blanco tequila 100% agave recommended, ½ cup triple sec, fresh fresh lime juice from about 6–8 limes, and ⅓ cup simple syrup adjust to the blender.

Add 4 cups of ice standard ice cubes. Place the lid on the blender securely and blend on high for 30–45 seconds, until the mixture is completely smooth and slushy with no large ice chunks remaining.

Taste the margarita. If it's too tart, add a splash more ⅓ cup simple syrup adjust and blend for 5 seconds. If it's too sweet, squeeze in a little extra ¾ cup fresh lime juice from about 6–8 limes. If it's too thick, add a small splash of water and blend again briefly.

Pour immediately into your 3 tbsp coarse kosher salt or margarita salt spread on a small plate-rimmed glasses. Garnish each with a 1 whole lime cut into wedges wheel or wedge on the rim. Serve right away — frozen margaritas are best enjoyed immediately while icy cold.