| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
750-millliter bottle of best |
|
|
quality silver tequila |
| 2 |
|
Fresh jalapenos, 1 red and |
|
|
1 green if available |
|
|
stemmed and quartered |
| 1 |
|
Green onion, trimmed to fit |
|
|
the tequila bottle |
| 1 |
|
Fresh serrano, stemmed and |
|
|
quartered |
| 1 |
|
Chile de arbol, stemmed |
|
|
split and seeded |
| 1 |
|
Garlic clove, peeled and |
|
|
halved |
| 1 |
|
Lime or 1/2 orange, removed |
|
|
in a long thin strip |
|
|
zest of |
INSTRUCTIONS
This comes from the El Paso Chile Company's book "Chiles" by W. Park
Kerr (which I mentioned in a previous posting to this list): I keep a
bottle of this incredible concoction in the freezer, poised to pour
into chilled martini glass, just in case I have an emergency situation
that calls for an attitude adjustment. Try it poured into tomato juice
for a breathtaking eye-opener, or drink shots to accompany a platter
of chilled shellfish. Pour off about 1/2 cup of the tequila and
reserve for another use. Drop the jalapenos, green onion, serrano,
chile de arbol, garlic clove halves, and lime zest into the bottle.
Cover and let stand at room temperature for 48 hours. Store the
bottle in the freezer. The tequila will become think and syrupy. Serve
directly from the freezer. Makes about 3 cups. The recipe in the book
is accompanied by an appealing photo of the chilled bottle with the
red, green and orange forms of the submerged fruit appearing hazily
through the frost on the glass. Truly a beautiful sight. Posted to
CHILE-HEADS DIGEST by The Old Bear <oldbear@arctos.com> on Sep 27,
1998, converted by MM_Buster v2.0l.
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