Tex Mex Pepper Vodka Infusion

• 1 serrano chili, stemmed, seeded and quartered lengthwise
• 1 jalapeno pepper, stemmed, seeded and quartered lengthwise
• 1 red habanero pepper, stemmed, seeded and quartered lengthwise
• 1 (750 ml) bottle good quality vodka

1. Use a large, clean glass container (at least 1.5 liter) with an airtight lid for your infusion.
2. Save your original bottle as you will need it to strain the infused mixture into.
3. Strain with a wire mesh strainer lined with a coffee filter or cheesecloth.
4. Place the chili's in the large glass container, add vodka and cap tightly.
5. Let stand at room temperature for 48 hours, shaking gently once or twice a day.
6. Taste for the preferred flavour and heat intensity, allowing it to infuse for up to 2 more days if needed. No longer though or it will turn bitter.
7. Strain the infused vodka back into the original bottle. Cap tightly, label and refrigerate until ready to serve.
8. Salud!

serrano chili, pepper, red habanero pepper, vodka

Taken from www.food.com/recipe/tex-mex-pepper-vodka-infusion-230684 (may not work)