CHILE-PEPPER-FLAVORED VODKA
This chile-pepper-flavored vodka recipe comes from Martha's TV kitchen.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Yield Makes 2 liters
Number Of Ingredients 2
Steps:
- Place peppers in a large jar with a lid; add vodka. Cover and let stand at room temperature at least 3 days and up to 1 month. Strain before using.
CHILI INFUSED VODKA
I saw a show on the food network where someone did coffee bean/orange infused vodka which turned out to be an amazing liqueur. After that I became addicted to infusing vodka. It's simple, tasty and easy to impress friends. I'd also say if you were to make these infused vodkas and give them as gifts you'd have a ton of new friends. Being a hot head, I made this chili infused vodka because it's vital for a good Caesar. In Canada we have Clamato, a tomato and clam juice, which when mixed with some vodka and hot sauce (and other ingredients of course) becomes like this spicy Bloody Mary. You can add whatever else you like; I find a little Worcestershire and salt with the Clamato works great.
Provided by whatscooking
Categories Beverages
Time P7DT5m
Yield 1 bottle
Number Of Ingredients 9
Steps:
- Quarter all the fresh peppers and the horseradish. If you want to reduce the heat, seed and stem the peppers. You can really use any combination and quantity of peppers. I used the 4 of each and it produced a brilliant heat level with an amazing taste.
- Take your lime and make about twenty slits in the peel all over the lime.
- Put all the ingredients into a clean, sterilized wide mouthed jar. Using a wide mouthed jar (like a mason jar) just makes it easier to get everything in and out.
- Put the vodka in a cool, dark place. Cover with a dish cloth if you like.
- Every day, shake it.
- Let the vodka sit at least one week then strain the vodka through cheesecloth and enjoy. I use 1 ½ oz of the vodka, about a tbsp of Worcestershire, a tsp of celery seeds, a little salt and top it off with Clamato (or tomato juice) for a nice fiery beverage.
Nutrition Facts : Calories 1875.5, Fat 2, SaturatedFat 0.4, Sodium 44.2, Carbohydrate 58.4, Fiber 13.5, Sugar 23.9, Protein 10.6
CHILE FLAVORED VODKA
Provided by Food Network
Time P7D
Number Of Ingredients 3
Steps:
- In the original bottle or in a decorative bottle of your choice, combine the chilies with the vodka. Cap tightly and leave to infuse for 7 to 10 days in a dark place. Replace the original cap with a narrow liquor spout with a screen (available from bar suppliers). Use the infused vodka to make martinis or other cocktails, being aware that with every day the chili flavor will get stronger. If you plan to keep the vodka for more than 10 days more, it is advisable to strain out the chilies.
PEPPER VODKA
Provided by Alton Brown
Categories beverage
Time P7DT5m
Yield 1 (750-ml) bottle of vodka
Number Of Ingredients 2
Steps:
- Add the peppercorns to the vodka and allow to sit in a cool dark place for 7 days. Stir or gently shake to combine every few days. After 7 days, strain through a fine mesh strainer to remove the peppercorns. Place in a sterilized* glass container with a lid and store in a cool dark place.
- Tips on Sterilizing Jars Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.
- Sterilizing Tips: Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed. To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Boil the jars and lids in a large saucepan, covered with water, for 15 minutes. Use tongs when handling the hot sterilized jars, to move them from boiling water. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes. As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands. After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.
CHILLI VODKA
This fun gift takes just a few minutes to prepare, perfect for adding some kick to a Bloody Mary, or just enjoying over ice
Provided by Good Food team
Categories Drink
Time 5m
Yield Makes 1 litre
Number Of Ingredients 2
Steps:
- Slice the chillies and mix with the vodka in a large bottle or jug. Leave for 4-5 hrs. Strain out the chillies and pour back into a bottle to store until needed. Just before giving away, decant into smaller glass bottles, pop a whole chilli in each and label.
LEMON-PEPPER VODKA
Steps:
- Prepare the vodka at least 48 hours early. Place peppercorns and lemon zest in vodka, recork and leave to macerate 24 hours. Then place in freezer until ready to serve.
- To keep the vodka icy cold at a picnic, start at home by placing the bottle in a larger container, such as a milk carton. Fill the container with water and freeze. When ready to set out, remove the carton and wrap the icy block of vodka in a towel.
Nutrition Facts : @context http, Calories 418, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 0 grams
CHILE PEPPER VODKA
This vodka is used throughout the southwest in bloody marys. To make a traditional southwestern vodka, you can also use jalepenos!
Provided by wildheart
Categories Beverages
Time 1m
Yield 1 quart
Number Of Ingredients 2
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.
Nutrition Facts : Calories 2055, Sodium 8.9
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