The Chili N Lime Vodka Rita Recipes

THE CHILI 'N LIME VODKA-RITA

The Chili 'n Lime Vodka-Rita image

Icy cold & tart with the kick of chili-infused vodka .... which must be made about 3 days ahead! This cocktail pairs perfectly with some cheesey nachos.

Provided by CountryLady

Categories Beverages

Time 2m

Yield 1 cocktail

Number Of Ingredients 3

Ingredients

5 ounces margarita mix
1 1/2 ounces chili-infused vodka
1 cup ice

Steps:

Add 1 whole chili pepper to a bottle of vodka & let stand for a few days.
Blend cocktail ingredients thoroughly & pour into a Margarita glass rimmed with salt.
Garnish with a lime wheel.

Nutrition Facts : Sodium 4.7

CHILLI VODKA

Chilli vodka image

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

Ingredients

2 fat red chillies , plus extra for bottling
1l vodka

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.

THE CHILI SAUCE RECIPE

The Chili Sauce Recipe image

I have not yet tried this, but it is from an overdue library book (From Our Mothers' Kitchens) and I want to return the book tomorrow, so need to get the recipes I want to try copied down, pronto. The author of the book, Anita Stewart, says this recipe has been perfected over the years by herself and her mother. She says this is "the ultimate recipe" for chili sauce. When late summer rolls around this year, I'll definitely be trying this one! The prep time includes the time needed to let the tomato and onion mixture stand.

Provided by Lennie

Categories Sauces

Time 12h

Yield 12 cups

Number Of Ingredients 9

Ingredients

6 quarts ripe tomatoes
3 large onions, minced
1/2 cup coarse pickling salt
3 cups diced celery
2 large red bell peppers, seeded and diced
1/3 cup whole mixed pickling spice (tied in cheesecloth bag)
3/4 teaspoon red pepper flakes
1 1/2 cups apple cider vinegar
4 cups brown sugar

Steps:

Peel and slice tomatoes into very large bowl; add onions and salt and stir gently.
Cover bowl and let stand for a minimum of 8 hours; overnight is best.
Drain thoroughly and place in a large, heavy saucepan with a lid.
Stir in celery, red peppers, pickling spice bundle, red pepper flakes and vinegar, then cover; over medium heat, bring this to a boil.
Once boiling, uncover and simmer over low heat until thickened, at least two hours; stir often to prevent sticking.
Add brown sugar and stir well; taste for sweetness (if your tomatoes are very tart or acidic, you may need a little more brown sugar).
Simmer mixture until thickened again, about 25 minutes.
Remove spice bundle in cheesecloth bag and discard.
Ladle mixture into hot sterilized 2-cup jars, leaving 1/2-inch headspace; seal jars.
Process in a boiling water bath for 10 minutes.
Let cool at room temperature before refrigerating, or storing in a cool dark place for up to one year.

Nutrition Facts : Calories 374.3, Fat 0.9, SaturatedFat 0.2, Sodium 4785.6, Carbohydrate 92, Fiber 5.8, Sugar 83.4, Protein 4

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