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Chile Vodka

Provided by: Chefs John Rose, author of The Vodka Cookbook

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1 cup whole peppers (such as jalapeno, habanero, or poblano)
3 cups vodka


Wash and dry the peppers and slit them lengthwise into slivers (for less heat, remove the seeds). Place in a large jar with the vodka and infuse for 7-10 days in a dark, dry place.

Strain the mixture through cheesecloth and store in a bottle ready for use in martinis or other cocktails.

(Published 2005)

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