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A blog about cooking and food, and how to make it taste good and be healthy. The dishes are almost all gluten/dairy free, and many are vegetarian. The focus is on techniques and ingredients over recipes - this is about everyday cooking, and that means making it work with whats on hand!

Friday, May 4, 2012

Jalapeño Tequila

Jalapeño tequila, just in time for Cinco de Mayo!


Again, a super easy infused liquor. Take one jalapeño pepper for a 750ml bottle, and cut it into quarters or eights. Leave the seeds if you want it hotter, otherwise take them out. Crush the pieces of pepper gently with the flat side of a knife. You will hear the flesh bursting, releasing the molecules that will seep into the tequila.

Drop the jalapeño strips into the bottle. It can be drank in a few hours, but it best left overnight.

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