Every time I make a spicy cocktail, I use this incredibly yummy homemade jalapeno infused tequila. It’s so easy to make, and perfect for spicy margaritas.
How to Make Jalapeno Tequila
Who knew you could make your own Jalapeno Infused Tequila in just a few easy steps? Here’s how to make it:
- Prepare the jalapenos. Wearing gloves, cut all the jalapenos in half lengthwise.
- Combine. Combine the jalapenos and tequila in a jar or a bottle.
- Let sit. Cover and let it to sit on room temperature for 10-12 hours.
- Store. Remove the jalapeño halves with a slotted spoon, and store in an airtight container or a bottle.
Is Jalapeno Tequila Spicy?
Yes, Jalapeno Tequila has a bit of heat. In fact, the longer you leave the jalapeno halves in the tequila, the spicier it becomes. If you prefer less heat, simply take it out before the recommended 10-12 hours.
What to Make with Jalapeno Tequila
You can take shots with Jalapeno Tequila if you dare. It’s quite the intense combination, but it’s so unique and may even become your next favorite.
One way to tame the heat of the Jalapeno Tequila is to use it in a cocktail recipe instead. There are so many recipes that call for tequila, but the added spice just takes it to the next level.
Be sure to start with less tequila then add more to taste depending on your desired spice level.
How to Store Jalapeno Tequila
When properly stored in an unopened bottle, tequila can last for several months or even years. However, there are quite a few factors to consider, including the quality of the bottle’s seal, storage conditions, and the tequila’s aging process.
Jalapeno Tequila, when stored properly away from sunlight and extreme temperatures, can maintain its flavor and quality for a few days up to 2 weeks once it has been opened. When kept sealed, it can last for up to 2 months.
Jalapeno Infused Tequila
Ingredients
- 2 fresh jalapenos
- 1 750 ml bottle of silver tequila
Instructions
- Wearing gloves, cut all the jalapenos in half lengthwise.
- Combine the jalapenos and tequila in a jar or a bottle.
- Cover and let it to sit on room temperature for 10-12 hours.
- Remove the jalapeño halves with a slotted spoon, and store in an airtight container or a bottle.
