Recipe

Homemade Pepper Vodka Recipe

Add Step-by-Step Photos	Old_cowboy / All my dishes 1 year, 6 months ago Homemade pepper vodka, good and cheap Prep:23m Servings:100	Old_cowboy
	pepper vodka

Does this look good? Yeah! / Nope

Fans

ronnymarcu

notyourmom

jimrug1

jenniferby

Ingredients

Ground New Mexico chili

Ground Pasilla

Ground Chipotle (seco)

Ground Hot Hungarian Paprika

Ground Cayenne

Ground Jalapeño

Ground Sumac

Ground Annotto seeds

Whole vanilla extract

Liquid smoke

Directions

Fill a wide shouldered bottle (like an empty Knob Creek bottle) half full of ground pepper and fill it up with cheapo, store brand vodka. Put it away for about a week or two shaking the bottle up when ever you think of it -- longer is better. I suggest not tasting it during this process it is very, very hot.

Next you want to get rid of all the ground pepper and keep the dark red liquid. Let the bottle sit still for a couple of days and the pepper leas will fall to the bottom.

Carefully decant the dark red liquid to another container. Wash your wide shouldered bottle out completely and pour the dark red liquid back into it.

Repeat this whole process until no more ground pepper precipitates to the bottom of your bottle.

Next add a few tablespoons of whole vanilla extract (not schillings artificial but the real thing). Also add a tablespoon of liquid smoke and a tablespoon of almond extract -- this is to provide more flavor complexity and "artificial aging" (aged liquor and wine increase in vanillins with time).

I use this tincture of pepper extract to zip up many a bottle of cheapo vodka. Just a few tablespoons will do up a liter. You can taste some and add more tincture to taste. You will come to understand if it is hot (and tasty) enough by the color of the final product.

Keep in the freezer and serve straight up in martini glasses.

Recent Gawkers

linebb95

coffeebe

bobbyc01

kellyg72

vikirose

merlin

dooley

mrtnzang

jimrug1

eeks

wynnebae

luvshk

Not quite what you're looking for? See more Drink / Cocktails

Or see more just like this

Comments

notyourmomma 1 year, 6 months ago said:
Whoooo-ieeeee! this sounds perfect. I hate paying premium for a something I can make myself. This will wake up the tastebuds.

jenniferbyrdez 1 year, 6 months ago said:
Yeah baby.

dextergirl 1 year, 6 months ago said:
Yowza! interesting, will have to give this a go.... thanks!

luvshk 1 year, 6 months ago said:
Never had pepper vodka - I don't know if I could handle it or not. May just try though.

wynnebaer 1 year, 6 months ago said:
Awesome...:)

old_cowboy 1 year, 6 months ago said:
I listed ever ingredient i have ever used. In reality i don't use all of them every time but a sub-set depending on what i have and can get my hands on. The more you use the more flavor complexity you get. Recently I've been adding a little Zartain's Liquid Crab Boil. Zartain's Spice Mix Crab Boil is too course to use.

Yes, it can be very hot. Just add a little to your first bottle, taste it and more if you would like it hotter. Work you way up slowly.

jimrug1 1 year, 6 months ago said:
Very nice.. I was expecting a "stick a few fresh chiles in Vodka" type recipe.. This sounds much tastier! Thank you for your invite. Always nice to have a food friend that is into BBQ. Jim

jimrug1 1 year, 6 months ago said:
PS. Even though the names are used interchangably, Chile Seco is actually a smoked and dried Serrano and a Chipotle is a smoked and dried Jalapeno.. The Chile Seco would be up one notch in heat level for all those looking for a tamer blend.... Just a little Chile Pepper FYI for anyone interested ..... ;-)~

old_cowboy 1 year, 6 months ago said:
The true chipotle is grayish-tan, quite stiff, and is often described as looking like a cigar butt. It is deeply imbued with smoke and is both hot and flavorful. This main variety is also called chile ahumado (smoked chile); chile meco (blackish-red chile; meco is close to seco, meaning dry); the double terms chipotle meco and chipotle típico, and just típico. Further confusing the issue is a cultivated variety of jalapeño that is also named 'Típico.' Yes, the 'Tipico' variety is often smoked to become a típico chipotle.

From http://www.fiery-foods.com/dave/profile_chipotles.html

I think it has to be "dry" to grind it and all ground varities are "seco", but...

jimrug1 1 year, 6 months ago said:
Good explination...;-) I have Daves BBQ Bible.. Great book! Do you get the Fiery Foods & BBQ Mag? It has some great recipes. I smoke my own Jalapenos. They turn out looking much more like the "Morita" variety. And yes all dried chiles are "seco". On the other hand whenever I go into a Chile shop in New Mexico or Mexico and ask for Chile Seco, I get a bag of dried Serranos.. :-) I guess its kind of like their nick name...... Cheers Jim

vikirose13 1 year, 4 months ago said:
Holy tequila worms! I am not sure my tastebuds are mature enough for this potent potion! Wow!
Viktoria

linebb956 1 year ago said:
Wow... I was looking for a recipe that I could use in a bloody mary... Hummmmm

Add a Comment