First you take some Tequila…

March 14, 2011

and then you spice it up…

Hot peppers and tequila make a perfect combo… so why not infuse some tequila with the spicy capsicum of your choice? Oh yeah – I’ll have a margarita recipe for you to use it in, so get started now…

When I first started researching pepper-infused tequila, I found some recipes/instructions that seemed overly complex… infusing then straining through cheesecloth and at some point doing the hokey-pokey… it’s much easier to simply pop some split peppers into a quantity of tequila…

It seems like habaneros are the chili of choice in most recipes…

Pretty, pretty habs...

but there is no reason you can’t use your choice – jalapenos or serranos would also be logical options…

Serranos and Jalapeno

So the procedure is pretty simple – take some tequila (in this case I wouldn’t use a real high-end brand unless you have Scrooge McDuck-type money lying around… I think Sauza silver is a good choice to start… after you try for the first time you may decide you want to use a higher-quality and/or gold type tequila). Half of a 750 mil bottle is a good start, especially if you’re not too sure if you’re going to like the end product anyway…

I’d start with half of a habanero (or a whole jalapeno or serrano, split down the middle) added to the liquid – easiest for your first time would to pour the tequila from the bottle into a wide mouth glass or plastic container then add the pepper – this way if you decide you want to remove the pepper after a certain amount of time, it’s much easier than trying to get it out the narrow neck of a bottle.

Sample the tequila after 3-4 days to see how the heat matches your tastebuds (and keep in mind, you’ll probably be using this in a mixed drink, and therefore the heat will be diluted by a bit). If you think it’s plenty hot you can remove the pepper (and then pour the infused liquid back into the bottle if desired – you can use an old Patron bottle to make it look like you have money to burn). If not hot enough, leave for several more days, or even add more pepper(s) as you determine.

After a certain amount of time the pepper will have no more heat to give up (and no, don’t ask me exactly what amount of time that is…), so eventually the tequila’s heat level will stabilize. If you allow it to get too hot for your tastes, simply dilute with more tequila… (duh…).

These habs used to be orange... they probably have no more pepper goodness to give up...

Yes, you can sip or shoot this if you’d like, but stay tuned for what to do with this concoction…

One Response to “First you take some Tequila…”


  1. […] slacker (or just now joining us), you can go back and make it then return to the recipe when ready (here it is you lazy […]

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