Dried Chile Pepper Tequila Infusion Recipe

More Recipes • Alcohol Infusions Recipes • Traditional Infusions Recipes
Written by Jason Logsdon

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

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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.
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Dried Chile Pepper Tequila Infusion Recipe

PT72H 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
4 stars - based on 109 reviews
This tequila infusion takes on a spicy, fruity, smokey flavor of dried chile peppers; it's a great way to add complexity to different cocktails. I really like it in a paloma or Bloody Mary drink!
1 Serving
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.
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