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 Tequila Infusion Ingredients
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
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.
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.