Hot and Cold Tequila

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Hot and Cold Tequila Ingredients

1 750-millliter bottle of best	1 Chile de arbol; stemmed,
2 Fresh jalapenos; (1 red and	1 md Garlic clove; peeled and
1 Green onion; trimmed to fit	1 Lime or 1/2 orange; removed
1 Fresh serrano; stemmed and

Instructions for Hot and Cold Tequila

This comes from the El Paso Chile Companys 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 on Sep 27, 1998, converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized