Homemade Pepper VodkaFrom old_cowboy 6 years ago
- Ground New Mexico chili shopping list
- Ground Pasilla shopping list
- Ground Chipotle (seco) shopping list
- Ground Hot Hungarian paprika shopping list
- Ground cayenne shopping list
- Ground Jalapeño shopping list
- Ground Sumac shopping list
- Ground Annotto seeds shopping list
- Whole vanilla extract shopping list
- liquid smoke shopping list
How to make it
- 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.
People Who Like This Dish 6
The Cookold_cowboy El Cerrito, CA
The Rating4 people
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
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.... Ju...more
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"...more