Step 1: Gather ingredients
- First, you must decide what kind of tequila to use as your devil's water base. I like to use 1800. The bottle is perfect; it looks good, the mouth is wider then most bottles, and the tequila tastes great.
- If you want to use a cheaper/different tequila, you might want to get yourself a different glass container, mason jar, or jug for your infusion. If you use a different container, i suggest sanitizing the vessel by boiling or using brewer's sanitizer.
- Next, gather an assortment of hot peppers. All hot peppers contain capsaicinoids. These make peppers taste like burning. The capsaicinoids are located predominately in the white veins and seeds inside the pepper. Scoville units measure the peppers burning qualities. I like to use an assortment of peppers from habaneros (100k-300k scoville units) to the more mild jalapeno (2.5k-5k scoville units). I use about .5 - .75 pounds of peppers for one bottle. The kind and amount can very but keep in mind your devil's water should make you want to cry.
Step 2: Wash
- If you are doing the infusion in a different vessel, it's time to sanitize.
- Also, wash those peppers.
Step 3: Prep your peppers
Time to cut your peppers. I suggest cutting them small enough to fit in the bottle and to later remove them if necessary. Cut the stems off, but do not cut out the vein and the seeds. This is where most of the heat is located. If you want pepper flavored tequila with no punch, just leave my instructable now!!