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6 April 2014

Chili peppers go great with any type of food and you can highlight them in so many ways. Recently, a trend is to infuse alcoholic drinks with chili peppers, which is a trend we greatly enjoy. You can do this at home. The process is very similar to infusing vinegar with chili pepper heat and flavor.

In general, always choose the freshest chili peppers for your infusions. Dried chili peppers also work great. Wash the peppers and slit them lengthwise so they do not float. You can also chopthem into smaller pieces for a stronger infusion.

Habanero peppers are ideal for infusions as they pack a great deal of heat and flavor, but you can realistically use any type of chili pepper, like the fabulous jalapeno or the smoky chipotle.

Infusing Alcohol with Chili Peppers

Slice the chili peppers and drop them down the neck of the bottle you wish to infuse. You may need to make a bit of room. Your choices of alcohol are limitless, but popular choices are tequila, vodka, and even wine. The amount of chili peppers will depend on your preference, though you can use anywhere from 1 chili peppers for a milder infusion to a dozen for a flavor blast.

2 to 3 peppers are typical. The chili peppers will eventually sink and your infused alcohol will be ready for consumption in 3 to 4 weeks. Chili Pepper infused alcohol is great for mixed drinks like the famous Bloody Mary or the wonderful Margarita, though they also work great to incorporate into sauces and other meals.

11 comments

  1. So my tequila’s infused to my satisfaction, but it seems such a waste to simply toss the peppers. Any thoughts about how they could be used in a subsequent dish?

    1. Michael Hultquist - Chili Pepper Madness

      Hey, Sheri. You don’t have to toss them. You can either cook them into any dish where you’d normally use them (with a little tequila flavor!) or dehydrate them to grind into an interesting seasoning powder. That’s what I often do. Happy to explore other ideas, too!

  2. I wanted to experiment with jalapenos in tequila after having a few jalapeno wine shots during a women’s wine weekend. I put a cup of tequila in a jar overnight with one slice jalapeno, including seeds. The next day I made a margarita with it and it tasted great. Quite spicy, but not overpowering. For me, anyway. My husband thought it was way too spicy. Your recipe says to let it sit 2-3 weeks!! How will the extra time affect the flavor? Spicier? More flavorful? Am I just more of a wimp than I’d thought?

    1. Michael Hultquist - Chili Pepper Madness

      Joni, a day is plenty of time to get some infused flavor, but yes, if you leave them in longer, you’ll have a stronger infusion. Glad you liked it! A day is probably good enough for you. Perfect!

  3. I just dehydrated 1/2 gallon of sliced Carolina Reapers. I plan to cram as many as possible into a bottle and cover with 151 proof. I will allow diffusion for several months and the pour the infused ETOH into a eye dropper bottle for infinite storage as a tincture. The drained chili peppers bottle will be refilled with more 151 proof.

    REPLY: This sounds awesome, Dan! I love it. — Mike from Chili Pepper Madness.

  4. How many peppers for 24oz not to spicey

    REPLY: It’s hard to say because pepper sizes vary. 3 large bell peppers are about a pound total, so consider accordingly. — Mike from Chili Pepper Madness.

  5. Do i use fresh or dried chili to infuse vodca

    REPLY: Scott, you can use either, but I find that fresh works best. Cheers! — Mike from Chili Pepper Madness.

  6. Homeless fish

    I just made a Bhut jolokia aka ghost pepper Vodka. I used a fresh chopped up whole pepper without seeds and left it in the vodka for only a couple of hours with mild results. Will made another one but with more chilies and leave it much longer.

  7. have put half a naga viper chili into a 750ml bottle of sav blanc, will give it another week and see how it tastes (naga viper) previously the hottest chili in the world 2012

  8. Hello, Heidi:

    Thanks for stopping by. Since this would be your first time, you might try the infusion with only 1 or 2 peppers for the whole bottle and see how that tastes to you. You don’t want to overdo it, depending on your palate and heat tolerance. Also, put a slit in the pepper to help the infusion process. You can also slice it into rings or pieces, but the whole peppers with slits look a bit more appealing, imo.

    I hope this helps!

  9. I had a pepper infused rum recently and I want to make it at home. I will use a fresno (or similar) for one bottle (750ml) what would be a good amount of chili’s to use – I want it to have a good bite but not so much that it overpowers. Also – should I put the pepper in whole or slice it?

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