JALAPENO INFUSED TEQUILA RECIPE
When a festive cocktail is in order, I think spicy and make jalapeño infused tequila. Select jalapeños which are small or medium in size. The younger peppers will have much more heat than the larger, older ones, which may show signs of shrivelling. Consider starting with only 2 or 3 peppers the first time if you do not want a strong infusion.
WHAT YOU WILL NEED:
- A sharp knife
- 5-6 small to medium, firm jalapeños cut into rounds
- 1.5 or 1.75 litre bottle of a quality Tequila
- Gloves or plastic bags for protection
You will need to protect your skin from the oils of the peppers, once you have cut them open. You may not notice oil on your fingers until it is too late. As a contact lens wearer, I learned this lesson the hard way. Wear gloves or simply use plastic bags as “gloves”.
If working with a full bottle of tequila, start by removing at least 1 cup of liquid to make room for the cut peppers. Place the extra tequila in a mason jar, or other container. You can infuse this extra container with some of the peppers, or save it for ‘cutting’ the infused tequila if it ends up with more heat than desired. Let the peppers infuse the tequila overnight. However, they will impart some heat and flavor within just a few hours… if you simply cannot wait to ‘sample it’.
I store the infused Tequila with the peppers intact. But, keep in mind that the Tequila will continue to take on heat and will begin to pick up a slight green tinge from the Jalapeno skins. To avoid this, transfer the infused Tequila into a fresh bottle, filtering out the pepper sections and seeds.
That’s it! You are now set for flavorful Blood Marys, margaritas or whatever other spicy libations you can create. My favorite combination is the infused tequila, fresh grapefruit juice, a dash of simple syrup or agave, muddled cilantro and/or mint leaves and a ginger juice cube. Delicious.
What is your favorite way to use infused tequila? I would love to hear your ideas!
Originally posted on 5.5.13