Pepper Vodka Food

CHILE PEPPER VODKA

Steps:

• Put the chiles in the bottle of vodka.
• Let the vodka sit for a week.
• At the end of the week, taste the vodka.
• Is it hot enough: If hot enough, strain out the peppers and use the vodka.
• If not hot enough, return to shelf.

HOT CAYENNE PEPPER VODKA

Steps:

• Pour a shot or two of vodka out for yourself to compensate for the space the peppers will take.
• Cut a slit into each pepper. Remove seeds and inner tendril. Try to keep the peppers looking pretty.
• Insert each pepper into the bottle. Close bottle and store for at least 1 month if 80 proof, 3 months if 90 proof, the longer the better.

PEPPER-VODKA BLOODY MARY

Steps:

• Half fill a cocktail shaker with small ice cubes.
• Add in tomato juice, vodka, horseradish, Worcestershire sauce, Tabasco, celery salt, and pepper.
• Put the top on and shake.
• Pour out into a large glass.
• Squeeze in the lemon wedge, garnish with the pickled asparagus spear; serve.

TEX MEX PEPPER VODKA INFUSION

Steps:

• Use a large, clean glass container (at least 1.5 liter) with an airtight lid for your infusion.
• Save your original bottle as you will need it to strain the infused mixture into.
• Strain with a wire mesh strainer lined with a coffee filter or cheesecloth.
• Place the chili's in the large glass container, add vodka and cap tightly.
• Let stand at room temperature for 48 hours, shaking gently once or twice a day.
• Taste for the preferred flavour and heat intensity, allowing it to infuse for up to 2 more days if needed. No longer though or it will turn bitter.
• Strain the infused vodka back into the original bottle. Cap tightly, label and refrigerate until ready to serve.
• Salud!