Jalapeño-Infused Tequila
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Jalapeño-Infused Tequila
Dave Arnold, Director of Culinary Technology, at The French Culinary Institute in New York City
Adapted by StarChefs.com
November 2010


30 grams jalapenos, de-veined (if spicy is preferred, keep the seeds)
500 milliliters tequila
2 iSi N2O Cream Chargers


Put the jalapenos and tequila into a ½-liter iSi canister and secure the top. Charge with 2 iSi Cream Chargers. Let sit for 1 minute only (any longer will make it spicier). Strain and reserve.