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Jalapeño Infused Tequila

This jalapeño infused tequila recipe couldn’t be easier or more delicious if you like heat as much as I do!  The tequila becomes spicy without being too spicy and makes a tasty margarita or cocktail to be sure!

Infused tequila poured back into the bottle with the cork in it

I love infusing my own alcohol!  Not only is it fun, but it’s super easy.  I also love knowing that whatever ingredient I add to the alcohol is fresh, natural and without additives.  One of the things I dislike about most flavored spirits is the added sugar.  In my opinion, it’s just not necessary.

(Of course, I do love my caramel vodka, but that’s beside the point.)

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Helpful tips

  • I like spicy food but not everyone around me does, so I usually only use 2 jalapenos.  I feel that this creates the right amount of heat to be liked by everyone, even people who don’t like spice (kind of like mild salsa).
  • In this recipe, I roasted one of the peppers to add flavor to the tequila, but you can skip that part if you want.
  • Use the best tequila you can afford as I believe that margaritas really need premium liquor.  Usually when adding a fruit juice to a cocktail, I say go with at least mid-level liquor, but with margaritas, I really think you can taste the difference.  Patron silver costs around $25 dollars for 375ml and once you try it, you’ll never go back to cheap tequila again.
  • Whichever tequila brand you use, make sure to save the bottle as you will want to transfer the alcohol back into it when you’re done infusing.
  • I have never had any infused liquor go bad because I use it up fairly quickly so I don’t know how long you can store it.  My feeling is that it lasts a while.  I still have some cherry vodka and it’s still great and it’s been almost a year since I made it.

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How to make jalapeño infused tequila

Step one

Gather the ingredients – tequila and jalapeños.  I also get a jar big enough to fit the tequila with the addition of the peppers.

Jalapeños, tequila and a jar for the infused tequila

Step two

If you are roasting a jalapeño – Get some tongs and pinch the top of the jalapeño between them.  Turn the gas burner on medium and hold the pepper over the flame.  Turn the pepper occasionally letting the skin blacken but not catch on fire.  Keep turning until it’s evenly blackened on all sides.

A roasted jalapeño in front and tequila and the box in the background

Step three

Let the jalapeño cool enough that you can touch it and carefully peel the skin off the flesh.  I use both my fingers and a knife.

Step four

Cut the stems off the jalapeños and slice in half lengthwise.  Continue to slice the jalapeños lengthwise in thin slices.  Below, you can see the difference between the roasted pepper and the raw one.  (Raw is in back.)

Sliced jalapeños ready to be put in the tequila

Step five

Pour tequila in the jar.

Tequila poured into a jar the the sliced jalapeños in back

Step six

Place each slice of jalapeño in the tequila and cap the jar.  Store it on the counter for four days and gently swirl it around at least once a day.

Jalapeños placed in the jarred tequila with the top screwed on

Here is the jar after four days of infusing.

A jar of jalapeño tequila ready after 4 days with the bottle in the background

Step seven

Get a measuring cup big enough to hold the infusion and use a small strainer to remove the jalapeño slices.

Strained infused tequila in a glass measuring cup with the jalapenos in the background

Look how green the tequila got!!

Step eight

Throw away the jalapeños and pour the tequila back into the bottle.

Infused tequila poured back into the bottle with the cork in it

Other infusions

Stay tuned for the drink I make with this delicious jalapeño infused tequila!

And as always, may all your dishes/drinks be delish!

If you’ve tried this recipe, I’d love the know what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

A bottle of infused tequila all green from the jalapeño - square

Jalapeño Infused Tequila

This recipe is so easy and delicious, you’ll wonder why you haven’t done it sooner.
5 from 5 votes
Print Pin Rate
Course: Cocktails
Cuisine: Mexican
Keyword: infused liquor, jalapeño infused tequila, tequila
Prep Time: 5 minutes
Cook Time: 3 minutes
Total Time: 8 minutes
Servings: 1 cups
Calories: 120kcal

Ingredients

  • 12.68 ounces tequila (the best you can afford – I used Patron Silver)
  • 2 large jalapeños (or more – but two is a good amount)

Instructions

  • If you are going to roast one of the jalapeños, hold the pepper near the stem with tongs.  Turn gas burner on medium high and hold pepper over the flame.  Turn periodically to let the skin blacken evenly around the pepper.  Let pepper cool enough to touch it without burning yourself and peel the blackened skin off with your fingers or a knife
  • Cut off stems jalapeños and slice the peppers in half lengthwise.  Continue to slice the halves lengthwise in thinnish strips
  • Pour tequila in jar and place each jalapeño strip in the jar.  Cap and place on the counter for four days, making sure to gently shake it every day
  • Make a drink with the tequila
  • Enjoy
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Video

Notes

NOTE: I did not add into the recipe prep time the 4 days it takes to infuse the alcohol.
Tips on making infused vodka:
  • I like spicy food but not everyone around me does, so I usually only use 2 jalapenos.  I feel that this creates the right amount of heat to be liked by everyone, even people who don’t like spice (kind of like mild salsa).
  • In this recipe, I roasted one of the peppers to add flavor to the tequila, but you can skip that part if you want.
  • Use the best tequila you can afford as I believe that margaritas really need premium liquor.  Usually when adding a fruit juice to a cocktail, I say go with at least mid-level liquor, but with margaritas, I really think you can taste the difference.  Patron silver costs around $25 dollars for 375ml and once you try it, you’ll never go back to cheap tequila again.
  • Whichever tequila brand you use, make sure to save the bottle as you will want to transfer the alcohol back into it when you’re done infusing.
  • I have never had any infused liquor go bad because I use it up fairly quickly so I don’t know how long you can store it.  My feeling is that it lasts a while.

Nutrition

Serving: 2ounces | Calories: 120kcal | Sodium: 2mg
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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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22 Comments

  1. I’ve never infused my own alcohol but your step by step directions will make this easy and fun.

  2. Oh wow! I have never tried infusing my own alcohol before. This sounds perfect to take cocktails to the next level.

  3. I love the idea of infusing my own alcohol at home, I’ve never done it before but you just made it sound so easy and interesting!

    1. Thanks Diana. It’s so easy and fun. I love knowing what’s in my alcohol and not drinking preservatives.

  4. I love margaritas! I agree, better tequila makes all the difference, I really love the idea of infusing the flavor directly into the alcohol. Thanks for a great post!

    1. Hi Lexie, have you tried roasting the jalapeños? I don’t find it peppery per se, but I do find it spicy. Have you left the seeds in? That will definitely spice it up as you are infusing it.

  5. I infused jalapeño and cilantro for 2 days. Not roasted with seeds. It’s hot, but I like it. I siphoned thru a coffee filter to get out big pieces. Now it’s been in the fridge for 24+ hours. The liquid has a Free floating haze in places. It tastes fine. Should I be concerned? Have you ever experienced anything like this?

    1. I have not encountered that, Denica. Maybe because it is in the fridge? The cold may have caused it. Take it out of the refrigerator and let me know how it goes.

      1. Perfectly detailed instructions 👌 I really enjoyed reading this recipe, however drinking it will be even more enjoyable.

        1. I’m so happy to hear that LaLa! I love tequila and jalapeños. They blend together so well. 🙂 I hope you enjoy it when you try it.

  6. Looking forward to making this except with good tequila. Patron is one of the worst and so overpriced. Email me if you want to stop wasting your $$ on bad tequila will send you what’s way better and most likely cost less.

    1. Interesting, DJ. One of the things I love most about Patron Silver is I can sip it without adding lime or salt. But I’m intrigued. I’ll email you to see what brand you recommend.

  7. How does the flavor of the infusion change when you roast the jalapeno vs leaving it raw? does it make it less spicy when you roast it

    1. Hi Nick, even though the flesh of the jalapeño is still spicy, the seeds are what make it more spicy. It’s not necessary to roast it, I just prefer the smokey taste. I hope this helps.

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