Dried Chile Pepper Tequila Infusion Recipe

Is tequila a little too tame for you? Then you'll love this spiced up version! It takes on a spicy, fruity, smokey flavor that is a great way to add complexity to different cocktails. I really like it in a paloma or Bloody Mary. I give my recommendations for what chile peppers to use but you can substitute any you have on hand. If you prefer a spicier tequila you can add more chipotle peppers, or upgrade to something further along the Scoville scale.

Dried chile pepper infused tequila shot

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the dried chile pepper tequila infusion recipe you can check out the following.
Like this recipe?
Have questions or comments about it?
Let Me Know on Facebook or in the comments below!

Dried Chile Pepper Tequila Infusion Recipe

  • Published: November 30, 2015
  • By Jason Logsdon
  • Prep Time: 30 Minutes
  • Total Time: 3 Days

Dried Chile Pepper Tequila Infusion Ingredients

For the Chile Pepper Tequila Infusion

1 dried ancho chile pepper, coarsely chopped
2 dried Aji Panca chile peppers, coarsely chopped
1 dried Guajillo chile pepper, coarsely chopped
1 dried chipotle chile pepper, coarsely chopped
1.5 cups tequila

Dried Chile Pepper Tequila Infusion Instructions

For the Chile Pepper Tequila Infusion

Put all the ingredients into a bottle or Mason jar, make sure everything is covered by the tequila. Seal the jar and place in a cupboard or cabinet and let sit for at least 3 to 6 days or up to a few weeks, shaking the bottle every day or two. Strain the tequila before using.

Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
placeholder image

Cookie Consent

This website uses cookies or similar technologies, to enhance your browsing experience and provide personalized recommendations. By continuing to use our website, you agree to our Privacy Policy