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Another Chile-Flavored Vodka

Tuesday, 10 November 2009


When I write “flavored,” I mean it, as I have chosen the chiles that 
impart the most distinct flavors. The raisiny flavor of the pasilla
melds with the apricot overtones of the habanero and the earthiness of
the New Mexican chile to create a finely-tuned fiery sipping vodka. Of
course, use an excellent vodka like Stolichnaya or Absolut. Note: This
recipe requires advance preparation.


At a glance
New Mexican
Chile peppers
Cooking Method
No Cook
Heat Level
New Mexico Red
1 liter
1 liter vodka
1 pasilla chile, seeds and stems removed, cut into thin strips
1/2 dried red New Mexican chile pod, seeds and stems removed, cut in fourths
1/4 habanero chile, seeds and stems removed, left whole


Open the bottle of vodka and drink some of it to make room in the 
bottle. Add the chiles and recap. Let sit for at least 3 days to
generate some heat, and the vodka will get progressively hotter over the
weeks. As you drink the vodka, replace it with more fresh vodka, and the
process will go on for some time.


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