Hot and cold tequila

Yield: 1 Servings

Measure Ingredient
1 \N 750-millliter bottle of best quality silver tequila
2 \N Fresh jalapenos; (1 red and 1 green, if available), stemmed and quartered
1 \N Green onion; trimmed to fit the tequila bottle
1 \N Fresh serrano; stemmed and quartered
1 \N Chile de arbol; stemmed, split and seeded
1 medium Garlic clove; peeled and halved
1 \N Lime or 1/2 orange; removed in a long, thin strip , zest of

This comes from the El Paso Chile Company's book "Chiles" by W. Park Kerr (which I mentioned in a previous posting to this list): I keep a bottle of this incredible concoction in the freezer, poised to pour into chilled martini glass, just in case I have an emergency situation that calls for an attitude adjustment. Try it poured into tomato juice for a breathtaking eye-opener, or drink shots to accompany a platter of chilled shellfish.

Pour off about ½ cup of the tequila and reserve for another use.

Drop the jalapenos, green onion, serrano, chile de arbol, garlic clove halves, and lime zest into the bottle. Cover and let stand at room temperature for

48 hours.

Store the bottle in the freezer. The tequila will become think and syrupy.

Serve directly from the freezer.

Makes about 3 cups.

The recipe in the book is accompanied by an appealing photo of the chilled bottle with the red, green and orange forms of the submerged fruit appearing hazily through the frost on the glass. Truly a beautiful sight.

Posted to CHILE-HEADS DIGEST by The Old Bear <oldbear@...> on Sep 27, 1998, converted by MM_Buster v2.0l.

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