| 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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