Hot pepper infused vodka

I really like this homemade hot pepper infused vodka. I make it much spicier than Absolut peppar. I use this homemade infused vodka in my spicy Blood Mary and Rigatoni with tomato, spinach, and prosciutto in spicy vodka cream sauce.

51 oz. vodka (3 lb. 3 oz., or 1.5L)
3 jalapeños, stemmed and cut into rings, with seeds and ribs
1 serano pepper, stemmed and cut into rinngs
1 dried habanero pepper

Combine ingredients and let sit at room temperature for anywhere from 1 to 7 days, depending on how hot you want it.

Strain and bottle it. It doesn't need to be refrigerated.

Makes 2 750ml bottles.

About this Entry

This page contains a single entry by Rick Kasguma published on May 21, 2014 1:06 PM.

What I ate: May 20, 2014 was the previous entry in this blog.

Veal Marsala #1 is the next entry in this blog.

Find recent content on the main index or look in the archives to find all content.