Smoked Pepper Vodka

    Use this file Immature jalapeno capsicum annuum var annuum
CC BY-SA 3.0 – http://commons.wikimedia.org/wiki/User:Taragui

Wash 6 plump, firm, smooth-skinned Jalapenos or other similar peppers, then cut them in half lengthwise. Remove ribs and seeds. You might want to wear rubber gloves for this!

For a gas stove, use metal tongs and cook the Jalapenos skin-side down over a medium flame until well blackened. For an electric stove, set a wire cooling rack over a burner on high and set them skin-side down until well charred.  If your stove hood vents outside, set it to high, otherwise open your windows. A grill also works well.

Immediately after blackening, put them in a covered dish until cool. Rinse under cool water & rub the black skins off.

Slice thinly, put them in a quart mason jar, and cover w. vodka. Age in the fridge for about two weeks, shaking now and then.

After two weeks, decant the Vodka into decorative bottles w. a few pieces of Jalapeno for decoration.

I have generally used Tito’s vodka, but anything in the $15-25 range should be OK.

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