Infusing alcohol is one of my favorite party tricks. A real crowd pleaser. So when I had these three chiles left over from my Dad’s garden loot I knew exactly what to do. Tequila!
Chili Infused Tequila
3 chili peppers
1 bottle of 100% agave tequila (750 ML)
Slice each chili pepper down the middle and remove seeds, membrane and stem.
Pop the chiles into your tequila bottle, cap the bottle and let the infusion begin.
Now – go wash your hands before you touch anything! Chili seeds pack a punch.
Allow your chiles to hang out in the tequila for 1-2 days. Take a little taste test after a day to check the spice level. I took my chiles out after 1 day, but if you’re brave go for 2.
When you’re ready to remove the chiles pull out a pitcher or large jar and lay a piece of cheese cloth over the top. Pour the chili tequila over the cheese cloth. Discard the chiles. Pour the infused tequila back into the bottle and seal it back up. Or go make a drink. Duh.