Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. Tequila is wonderful for Margaritas and other drinks, but it is even better when infused with chili peppers. Chili pepper heat can be infused into alcoholic beverages easily, and tequila is one of the most popular candidates. You can use any type of chili peppers for infusing tequila, like jalapeno infused tequila, habanero infused tequila, and even hotter peppers. Let’s talk about how we infuse tequila with spicy peppers, shall we? Wash and Slit the Peppers. Wash the peppers and slit them lengthwise so they do not float. You can also chop or thinly slice them into smaller pieces for a stronger infusion. Habanero peppers are ideal for infusions as they pack a great deal of heat and flavor, but you can realistically use any type of chili pepper, like the fabulous jalapeno pepper or the smoky chipotle pepper. Infuse the Tequila. Drop the sliced or dried peppers down the neck of the bottle of tequila you wish to infuse. You may need to make a bit of room. The amount of chili peppers will depend on your preference, though you can use anywhere from 1 chili pepper for a milder infusion to a dozen for a flavor blast. 2 to 3 peppers are typical. The chili peppers will eventually sink and your infused alcohol will be ready for consumption in 1 hour to 3 to 4 weeks, depending on how strong your preference. 24 hours will give you a good level of heat and flavor. If using very hot peppers, like habaneros or even ghost peppers, you can do a quick infusion by shaking several ounces of tequila with sliced peppers in a cocktail shaker. Looking for some great spicy margarita recipes? Here you go! NOTE: This post was updated on 9/4/20 to include new information and photo. It was originally published on 7/14/12.
