Friday, November 9, 2012

Firewater Friday - Jalapeno Infused Tequila

I'm typically pretty brave about hot peppers but I've been . . . uhm . . . burned a couple times so I would highly recommend that you wear gloves when working with hot peppers.  Trust me, those oils don't wash off easily and if you touch a . . . er . . . sensitive spot it could be quite painful.  So, just wear the gloves, you can thank me later.

Jalapeno Infused Tequila
1 750 ML Bottle of 100% Agave Tequila
4 Jalapeno Peppers

Cut the stems off the peppers and slice them lengthwise. Scoop out all of the seeds and discard.  Slice the peppers into strips.

Open the bottle of tequila, remove about a jigger of tequila  from the bottle (to make room for the peppers)and slam it back (chill if desired) . . . go on, you deserve it!

Drop the jalapeno strips into the bottle. Remove additional tequila if the peppers displace more room than the bottle allows. Replace the cap for the tequila and set the bottle aside.

Taste the infusion after 24 hours.  If you want it hotter then leave it longer.  When it's hot enough for you taste then strain the tequila into another container.  Throw away peppers.  Return the infusion to the original bottle.

The infused tequila will last as long as uninfused tequila.

Print Recipe

Recipe Using Jalapeno Infused Tequila


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  2. Throw away the jalapeno? Say it isn't so. Perhaps a garnish on your margarita? Just a thought.