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.
To help select a fine tequila, please visit The Old Bear's Secret Tequila Cave at
- -- which is my contribution to chile cuisine. :)
From: El Paso Chile Company's book "Chiles" by W. Park Kerr
Posted By: The Old Bear, firstname.lastname@example.org
Post Date: Sun, 27 Sep 1998
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