| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Niger | Toohot02 | 1 | servings | |
INGREDIENTS
| 1 | Bottle Flavorless vodka -; (750 ml) | |
| 2 | md | Ancho chilies; wiped clean |
| 2 | Whole Jalapeno chilies; washed, and | |
| ; thoroughly dried |
INSTRUCTIONS
In the original bottle or in a decorative bottle of your choice, combine the chilies with the vodka. Cap tightly and leave to infuse for 7 to 10 days in a dark place. Replace the original cap with a narrow liquor spout with a screen (available from bar suppliers). Use the infused vodka to make martinis or other cocktails, being aware that with every day the chili flavor will get stronger. If you plan to keep the vodka for more than 10 days more, it is advisable to strain out the chilies. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6174 broadcast 02-24-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-04-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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