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Canning jar full of tequila with sliced jalapeno pepper wedges sunk to the bottom

Sous Vide Jalapeno Infused Tequila


  • Author: Mike Vrobel
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 1 bottle tequila 1x

Description

Sous Vide Jalapeno Infused Tequila – use a sous vide water bath to quickly infuse tequila with a fiery kick


Scale

Ingredients

  • 750ml bottle of silver (Blanco) tequila
  • 1 large jalapeno, stemmed and seeded

Equipment

  • Sous Vide water bath (I used a SousVide Supreme Demi)
  • Quart/Liter canning jar

Instructions

  1. Sous vide the tequila and jalapeno: Pour the tequila into the canning jar, add the stemmed and seeded jalapeno, and screw on the lid. Set the jar in the sous vide container. Fill the sous vide with hot water up to the base of the jar’s lid. Pull the jar out, set the sous vide for 135°F/57°C, and wait for it to come up to temperature. Put the jar back in and sous vide for 45 minutes. (30 minutes for less heat; 1 hour for more heat). Remove the jar from the sous vide, strain the peppers out, and let cool to room temperature. The spicy tequila is now ready to use.

Notes

  • Taste test: If you don’t know how hot you like your tequila, taste as you cook. Pull the jar out of the sous vide after 30, 45, and 60 minutes and taste the tequila to see if it is spicy enough yet. (Yes, you can drink during the day for this – you’re doing tequila research. This is science.)
  • I pour the tequila back into the original bottle and write “HOT!” on it in big block letters. If you prefer a moonshine look, strain out the peppers and leave the tequila in the mason jar.
  • What do I do with spicy tequila? Make Texas-style Fiery Mexican Martinis of course
  • Category: Appetizers and Drinks
  • Method: Sous Vide
  • Cuisine: Tex-Mex
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