Tuesday, January 17, 2012

Jalapeño Infused Tequila

Last year for Christmas, we made Berke's parents a berry infused tequila and the recipe can be found here. This year we followed suit and went with another flavor profile that we figured they would love, Jalapeño! The stronger flavor of the peppers made this one a lot easier and faster to make. It turned out great too!

Jalapeño Infused Tequila
  • 2 jalapeños/serrano peppers
  • 1 750 ml bottle of silver tequila
other tools
  • mesh sieve
  • lidded container
  • funnel
  1. Cut the stems off the peppers and slice them lengthwise. Scoop out all of the seeds and slice into strips or large chunks. (It is usually a good idea to wear gloves while cutting peppers)
  2. Open your tequila and pour into lidded jar. Add the jalapeño.
  3. Replace lid and store in a cool dark place.
  4. Taste every 24 hours or so until you reach the desired amount of spiciness. After it's hot to your liking, strain the tequila into the pitcher and funnel it back into the bottle and toss the peppers.
Notes: For this particular batch, we used 3 serrano peppers for more of a kick. The peppers steeped for about 36 hours in a dark area that was about 40*F. This infusion will still get a little spicy after the jalapeño is removed. It is best to use in a mixed drink instead of sipping "on the rocks".

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