Jalapeño Infused Tequila

The beauty of this infusion is that it’s a quick one, taking only around 20 minutes. As a consequence, you can taste your tequila along the way and stop it when it reaches the right level of spice.

*modified from Death & co • p. 279

4 jalapeños
750ml tequila blanco (I usually use Calvadores tequila blanco)

In a container, combine the ribs and seeds from 4 jalapeño chiles and the chopped flesh of 1/2 jalapeño with 1 750ml bottle of tequila blanco. Stir well.

Let stand at room temperature for 20 minutes, tasting frequently so you can stop the infusion when the heat level is to your liking.

Strain through a fine-mesh strainer, and transfer back into your tequila bottle. Make sure to label it so you know it’s spicy!

A few notes
I’ve made this recipe with thai chilis too and it turned out great. Any hot chili will do, just make sure to taste often.

I usually start tasting around the 10 minute mark and check in every 3-4 minutes from there. 18-20 minutes is usually the right amount of time for me, but since chilis can vary in hotness, it’s always good to taste test early and often. You want the spice to be noticeable but not overpowering.