Jalapeno Tequila
Directions
- 1Pour tequila into a larger glass bottle or pitcher.
- 2Pour tequila into a larger glass bottle or pitcher.
- 3Pour tequila into a larger glass bottle or pitcher.
- 4Add jalapenos sliced lengthwise, keeping all seeds and ribs.
- 5Add jalapenos sliced lengthwise, keeping all seeds and ribs.
- 6Add jalapenos sliced lengthwise, keeping all seeds and ribs.
- 7Let the mixture sit at room temperature, covered, for 10-12 hours.
- 8Let the mixture sit at room temperature, covered, for 10-12 hours.
- 9Let the mixture sit at room temperature, covered, for 10-12 hours.
- 10Strain jalapenos and seeds from tequila using a fine mesh strainer.
- 11Strain jalapenos and seeds from tequila using a fine mesh strainer.
- 12Strain jalapenos and seeds from tequila using a fine mesh strainer.
- 13Store the infused tequila in a glass container with a lid for up to 6 months.
- 14Store the infused tequila in a glass container with a lid for up to 6 months.
- 15Store the infused tequila in a glass container with a lid for up to 6 months.
Ingredients
- 2 fresh jalapenos, cut in half lengthwise, keep the ribs and seeds
- 2 fresh jalapenos, cut in half lengthwise, keep the ribs and seeds
- 2 fresh jalapenos, cut in half lengthwise, keep the ribs and seeds
- 1 750 ml bottle bottle of silver or blanco tequila
- 1 750 ml bottle bottle of silver or blanco tequila
- 1 750 ml bottle bottle of silver or blanco tequila
Equipment
glass containerpitcherfine mesh strainerglass container with a lid
Tips
- For less heat, use 1 jalapeno instead of 2.
- For a super spicy jalapeno, look for ones with lines or specks on them.
- For a milder jalapeno, choose ones with smooth, bright green skin.
- When making infused tequila, stick with a mid-to-low range tequila.
- The tequila can be stored at room temperature for up to 6 months.
- Use in margaritas, palomas, or other tequila drinks to add a little spice. Do not recommend for shots