Tex-Mex Chiltepin Tequila

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Tex-Mex Chiltepin Tequila
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Chiles and cumin combine here to create the olfactory essence of the Border. Most any type of small chile pepper that you can get in the bottle will work. Be sure to taste it often and remove the chiles when it reaches the desired heat--the longer the chiles are left in, the hotter the liquor will get!

Ingredients


  • 4 to 6 dried chiltepin chiles, left whole

  • 1 teaspoon ground cumin

  • 1 liter vodka or white tequila



Instructions


Place the chiles and cumin in the vodka and let them steep for a week or more. Periodically taste the liquor and remove the chiles when the desired heat has been obtained.

Serve extremely cold, over ice, or in tomato juice for an "instant" Bloody Mary or Maria. Flavored liquors are often prepared in the Southwest with sliced jalapeños.

Servings
1 liter
Servings
1 liter
Tex-Mex Chiltepin Tequila
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Chiles and cumin combine here to create the olfactory essence of the Border. Most any type of small chile pepper that you can get in the bottle will work. Be sure to taste it often and remove the chiles when it reaches the desired heat--the longer the chiles are left in, the hotter the liquor will get!

Ingredients


  • 4 to 6 dried chiltepin chiles, left whole

  • 1 teaspoon ground cumin

  • 1 liter vodka or white tequila



Instructions


Place the chiles and cumin in the vodka and let them steep for a week or more. Periodically taste the liquor and remove the chiles when the desired heat has been obtained.

Serve extremely cold, over ice, or in tomato juice for an "instant" Bloody Mary or Maria. Flavored liquors are often prepared in the Southwest with sliced jalapeños.

Servings
1 liter
Servings
1 liter
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