
Add a lively lick of heat to a Paloma or Margarita by replacing regular tequila with this chili-infused variation.
INGREDIENTS:
1 (750 mL) bottle blanco tequila, preferably good quality but not too expensive
3 medium-sized fresh chili peppers, washed, seeded and sliced (see note)
METHOD:
Pour the tequila into a sealable, litre-sized glass jar and add the sliced chili peppers. Seal and store in a cool, dark place for at least 24 hours and up to three weeks, shaking and tasting occasionally. When it reaches your ideal flavour, strain out the chilies and transfer tequila to a clean glass bottle. Will keep for at least a month. Makes about 3 cups.
Note: You can use almost any kind of chili pepper you like, depending on how much heat you want. Use jalapeño peppers for mild heat; serrano peppers for mid-level heat; habaneros for high heat; or ghost peppers for sizzling hot spice. You can also use dried chilis, such as smoky chipotles, though they may take longer to impart their flavour.